A new use for canned pumpkin and great for Thanksgiving (or any time of the year).

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
10
Yield:
1 9x13-inch pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.

  • Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts

470 calories; protein 5.3g 11% DV; carbohydrates 57.9g 19% DV; fat 25.5g 39% DV; cholesterol 94.4mg 32% DV; sodium 669.1mg 27% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
12/03/2019
Pretty good for a "dump" pumpkin cake! Very simple recipe. Just be careful of the time because those pecans burn fast! Followed as written. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/02/2019
Pretty good for a "dump" pumpkin cake! Very simple recipe. Just be careful of the time because those pecans burn fast! Followed as written. Read More
Rating: 5 stars
10/04/2018
Thank you for being the only pumpkin dump cake using milk instead of evaporated milk. I wasn't going to run out during a thinderstorm. Because I know my crew I didn't add nuts because I am the only one that likes nuts. This is a very forgiving recipe. I debated adding oats as a substitute and I am so glad I didn't. My whole family liked this. Having all 5 enjoy anything is wonderful. Thank you for the submission. Easy and delicious! Read More