The Pioneer Woman Tasty Kitchen
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Pumpkin Dump Cake

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Prep:

Cook:

Level: Easy

System:

12

Description

The Husband is a cake lover so I decided to try my hand at a dump cake since Alessa’s recipe for blueberry cream cheese dump cake looked so delicious! In the words of The Husband, “this is so much better than pumpkin pie.”

Ingredients

  • 2 cans Pumpkin Puree (15 Ounce Cans)
  • 1 cup Sugar
  • 1 can Evaporated Milk (12-ounce Can)
  • 3 whole Eggs
  • 4 teaspoons Pumpkin Pie Spice
  • ½ teaspoons Salt
  • 1 box Yellow Cake Mix, 15-18 Ounce Box
  • 1 cup Pecans, Chopped
  • ¾ cups Butter, Melted

Preparation

Preheat oven to 350 F. Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt in a mixing bowl. Beat well. Pour into a greased and floured 9 x 13 pan. Sprinkle cake mix evenly over the pumpkin mixture and then top with the pecans. Pour the melted butter over the cake mix layer covering the entire pan as evenly as you can. Bake at 350 F for 55 minutes.

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