Pumpkin Pecan Dump Cake
A small-batch pumpkin dump cake recipe with pecans and fall spices -- the perfect mini dump cake for fall!
Equipment you may need
6-inch round cake pans
measuring cups and spoons
canned pumpkin purée
yellow cake mix
pumpkin pie spice
or finely chopped pecan halves
whipped cream or vanilla ice cream
for serving (optional)
Preheat oven to 350°F and spray a 6-inch cake pan with baking spray.
In a bowl, whisk together pumpkin, evaporated milk, brown sugar, and egg. Pour mixture into cake pan.
Sprinkle cake mix evenly on top, then sprinkle pecan chips over cake mix. Lay butter evenly on top of pecans.
Bake in preheated oven for 45 minutes, or until filling is set and top is nicely golden brown.
I use store-bought
for this recipe to skip the step of chopping pecans, but you can use any pecans you like (or omit them altogether).
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Pumpkin Pecan Dump Cake posted on November 4, 2020 by Chenée Today at https://cheneetoday.com/pumpkin-pecan-dump-cake/