Pumpkin Dump Cake Recipe

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Hey Friends!!

I hope you all had a great weekend!!

We attended a housewarming party about a month ago for some of friends of ours & everyone who attended the party was asked to bring a dish of some kind & also the recipe to go along with it.  One of the recipes that I had to bring home with me was for this WONDERFUL dessert….

I made this the other night while we were at my parents house for a little football gathering and everyone loved it!! Please believe me when I tell you that the photo just doesn’t do it justice!! This is seriously, one of the yummiest desserts I’ve ever had and given that one of the main ingredients is pumpkin, you can probably imagine that it’s just perfect for fall!!Like all of the recipes I share here on the blog….it’s also super easy! :)

Yummy + Easy = Win-Win!!

Ingredients:
15 ounce can pumpkin
1 1/4 cup sugar
1 can Milnot (evaporated milk)
Dash of salt
2 1/4 tsp of pumpkin pie spice
4 eggs (beaten)
1 box of yellow cake mix
1 cup chopped pecans
2 sticks melted butter
Cool Whip

 

Directions:
Preheat oven to 350 degrees. Grease & flour 9×13 baking dish. Combine pumpkin, sugar, milnot, salt, pumpkin pie spice, & eggs in a large bowl & mix thoroughly. Pour pumpkin mixture into baking dish. Sprinkle yellow cake mix evenly on top of pumpkin mixture. Top with chopped pecans. Drizzle two sticks of melted butter over pecans. Bake at 350 degrees for 1 hour or until golden brown.

Let cool or serve warm. Add a dollop of cool whip before serving.

Enjoy!!
 
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Comments

  1. Pinned it! Looks amazing, but what is Milnot?

    Jessica

    • Evaporated canned milk it is used in alot of baked dessert dishes. Sometimes I use it to make homemade meat gravy diluting half water half can.

  2. Oh my, Oh my, Oh my!!! YUMMYY!!!

  3. Sound and looks good, but whoa……2 sticks of butter…..seriously. Does it really need that much butter? Seems you could cut it, at least, in half.

  4. Yum. And I’ll just say that 2 sticks of butter doesn’t scare this girl away from dessert!

  5. I have substituted Coconut Oil in the past for butter in recipes….I think I will try that on this recipe and see how it turns out…..I also will try it by making my own gluten free cake mix…..not trying to be a party pooper….just trying to adapt what appears to be a big Fall hit of a dessert into something my family can enjoy……

    • would love to know your gluten-free version…i was wondering if i used the standard GF mix i make…rice, tapioca and potato flours and baking powder- would it work?

  6. I have reduced the butter on other dump cakes by 1/2 and it hasn’t been a problem. Might start by cutting back by 1/4 the first time around and see how that works out.

  7. Not crazy about pumpkin, can sweet potato be used instead ?

  8. Anonymous says:

    What size can of Milnot (evaporated milk)? I’m sure the number of ounces will make a difference.

  9. Anonymous says:

    omg this looks amazing

  10. Uh, I am making this TONIGHT!!! Yum.

  11. Seriously! YUM! I am catching up on the blog world and yours is the first I am reading …. guess what will be waiting for Mr Man this weekend after outside chores in the fall weather :) Thank you so much Tonya
    Hugs,
    Bj

  12. Sounds incredibly perfect for the cooling days and extra time spent inside. Thank you!

  13. How many ounces was the can of milk??? I’ve seen 4 sizes. Most recipies give an oz or other specific measurement. I want to make this, but don’t want to screw up the recipie.

  14. Can I use full fat milk to make this?

  15. Anonymous says:

    I made this for my mother-in-law’s birthday in December and it’s seriously the best dessert I’ve ever made. I’ve craved it ever since the last piece was eaten. It’s also good served with caramel flavored ice cream. Thanks for the recipe!

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