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Pumpkin Dump Cake

  • Author: Tonja Engen


  • 1 29-oz can pumpkin puree
  • 112 oz. can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 3 tsp. cinnamon
  • 1 package yellow cake mix
  • 1 cup chopped pecans (optional)
  • 3/4 cup butter, melted
  • whipped cream or vanilla ice cream


  1. Lightly grease 9×13 baking pan. Preheat oven to 350 degrees.
  2. In a large bowl, mix together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt until well blended. Pour into prepared pan.
  3. Sprinkle dry cake mix evenly over the top of the batter. If adding pecans, sprinkle them over the cake mix. Drizzle melted butter over the top. Bake 50-60 min. Let it cool and serve with whipped cream or ice cream.