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Pumpkin Pecan Dump Cake
Melissa Hart

Pumpkin Pecan Dump Cake

Canned pumpkin pie mix already contains sugar and spice, which keeps this autumn pan to four ingredients. Spice cake mix becomes a soft crust where it meets pumpkin and a crisp one where butter and pecans collect. Use pumpkin pie mix, not plain purée, or the base will be bland.
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Prep Time 10 minutes
Cook Time 52 minutes
Total Time 1 hour 2 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 2 cans 30 oz each pumpkin pie mix
  • 1 box 15.25 oz spice cake mix
  • 1 1/2 cups chopped pecans
  • 12 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 350°F and spread the pumpkin pie mix evenly in a 9-by-13-inch baking dish.
  2. Sprinkle the dry spice cake mix over the pumpkin and break up all lumps.
  3. Scatter pecans across the mix and drizzle melted butter from edge to edge.
  4. Bake for 50 to 55 minutes until the center is set and the pecan crust is deeply browned.
  5. Cool 40 minutes before cutting or spooning.