Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 package (15.25 oz) yellow cake mix
- 1 cup chopped pecans (optional)
- 1 cup unsalted butter, melted
You can swap out the pecans for walnuts if you prefer, or leave them out entirely for a nut-free version. The beauty of this recipe is its flexibility, allowing you to adapt it to your family’s tastes and dietary needs.
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish to ensure your cake releases easily after baking.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, and cloves until well combined. This step always takes me back to those childhood days of mixing batter with my grandmother, her hands guiding mine.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly with a spatula.
- Sprinkle the dry cake mix evenly over the pumpkin layer. This is where the magic of the “dump cake” comes in—no mixing required!
- If using, evenly distribute the chopped pecans across the top of the cake mix.
- Drizzle the melted butter over the entire dish, ensuring it covers as much of the cake mix as possible to create a rich, buttery crust.
- Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The smell of baking always brings my family flocking to the kitchen, eager for the first taste.
- Allow the cake to cool slightly before serving, letting the layers set to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International