Description
An easy dessert that combines the flavors of pecan pie with the simplicity of a dump cake.
Ingredients
Scale
- 1 cup chopped pecans
- 1 can (15 ounces) pumpkin puree
- 1 cup evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 box (15.25 ounces) yellow cake mix
- 3/4 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, mix together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and nutmeg until well combined.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Top with chopped pecans and drizzle melted butter over the top.
- Bake for 50-60 minutes, or until the top is golden and set.
- Allow to cool before serving.
Notes
For a nut-free version, substitute pecans with chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 24g
- Carbohydrates: 55g
- Protein: 5g