Pecan Pie Dump Cake (Print Version)

# Ingredients:

→ Cake Ingredients

01 - 1 box yellow cake mix
02 - 1 can (15 oz) pumpkin puree
03 - 1 can (12 oz) evaporated milk
04 - 3 large eggs
05 - 1 cup granulated sugar
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 1 cup chopped pecans
10 - 3/4 cup melted butter

# Instructions:

01 - Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt until well combined.
03 - Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
04 - Sprinkle the dry yellow cake mix evenly over the top of the pumpkin filling. Do not mix.
05 - Scatter the chopped pecans over the top of the cake mix layer.
06 - Drizzle the melted butter evenly across the entire surface. Try to cover as much of the dry mix as possible.
07 - Bake for 50–60 minutes, or until the top is golden brown and the edges are bubbling.
08 - Let the cake cool for at least 30 minutes before serving. Serve warm or chilled, optionally with whipped cream or vanilla ice cream.

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