Are you looking for a dessert that will satisfy your sweet tooth and impress your guests? Look no further than this pumpkin pecan pie dump cake recipe. Not only is it incredibly easy to make, but it’s also a unique twist on traditional pumpkin pie and pecan pie. Plus, with the fall season upon us, it’s the perfect way to incorporate pumpkin into your baking.
Ingredients:
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups brown sugar, divided
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 1/4 tsp. cloves
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter, melted
Instructions:
- Preheat oven to 350°F.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, 1 cup of brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
- Pour pumpkin mixture into a 9×13 inch baking dish.
- Sprinkle yellow cake mix over the pumpkin mixture.
- Sprinkle chopped pecans over the cake mix.
- Sprinkle remaining 1/2 cup of brown sugar over the pecans.
- Pour melted butter over the top of the cake mix.
- Bake for 50-60 minutes or until golden brown and set.
- Let cool for 10-15 minutes before serving.
Nutritional Information:
Per serving (1/12 of cake): 420 calories, 20g fat, 57g carbohydrates, 4g protein, 2g fiber, 44g sugar
Cooking Time:
50-60 minutes
Equipment:
- Large mixing bowl
- 9×13 inch baking dish
- Whisk
- Measuring cups/spoons
Serving Suggestions:
This pumpkin pecan pie dump cake is delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great on its own or with a cup of coffee or tea.
Variations:
- Instead of pecans, try using walnuts or almonds.
- Add a pinch of salt to the pumpkin mixture for a salted caramel flavor.
- Use a spice cake mix instead of yellow cake mix for a spicier dessert.
Substitutions:
- If you don’t have pumpkin puree, you can use canned sweet potato or butternut squash puree.
- If you don’t have evaporated milk, you can use whole milk or cream.
- If you don’t have brown sugar, you can use white sugar or coconut sugar.
- If you don’t have unsalted butter, you can use salted butter but decrease the salt in the recipe.
Storage:
This pumpkin pecan pie dump cake can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months.
Tips:
- Make sure to evenly sprinkle the cake mix, pecans, and brown sugar over the pumpkin mixture.
- If the cake starts to brown too quickly, cover it with foil for the remaining baking time.
- Let the cake cool for at least 10 minutes before serving so it can set.
Notes:
This recipe is adapted from The Country Cook.
Frequently Asked Questions:
- Can I use fresh pumpkin instead of canned pumpkin puree? Yes, but make sure to cook and puree the pumpkin first.
- Can I use a different type of cake mix? Yes, you can use any flavor of cake mix that you like.
- Can I use margarine instead of butter? Yes, but the flavor may be different.
Personal Thoughts:
I love this pumpkin pecan pie dump cake because it’s so easy to make but tastes like you spent hours in the kitchen. The combination of pumpkin, pecans, and spices is perfect for fall, and the cake mix topping adds a nice crunch. I love serving it warm with a scoop of vanilla ice cream. Give it a try and let me know what you think!
Summary:
This pumpkin pecan pie dump cake recipe is a deliciously easy dessert that’s perfect for fall. With a pumpkin and spice filling, a cake mix topping, and a sprinkling of pecans and brown sugar, it’s a unique twist on traditional pumpkin pie and pecan pie. Serve it warm with whipped cream or vanilla ice cream for a dessert that will impress your guests.
So what are you waiting for? Grab your ingredients and get baking!