All that aside, a dessert’s gotta taste great no matter what, which is what makes this pumpkin pie dump cake a no-brainer for us this time of year.
While it’s a dump cake in the fact that you sprinkle your dry cake mix over your wet ingredients and then top it all off with pats of butter, but what’s extra special about this pumpkin pie dump cake is that it stays beautifully separated as two distinct layers: pumpkin pie and pecan spice cake. Yum!
1 (15 oz.) can pumpkin purée
1 (12 oz.) can evaporated milk
3 large eggs
1 cup sugar
1/2 tablespoon pumpkin pie spice
1 (12.25 oz.) package spice cake mix
1 cup (2 sticks) unsalted butter
1 cup pecans, chopped, optional
Whipped cream, garnish
Vanilla ice cream, garnish
Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
In a medium bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar and pumpkin pie spice until smooth and fully combined.
Pour mixture into greased baking dish.
Working in an even layer, sprinkle dry cake mix evenly over pumpkin mixture.
Optional: sprinkle nuts over cake mix.
Cut butter into thin pats and top cake mix with them, covering as much of the surface of the cake as possible.
Place in oven and bake for 55-60 minutes, or until almost set in the center.
Remove from oven and let cool at least 30 minutes before serving.