Pumpkin Praline Butter Dump Cake
The popular easy Fall dessert made with a pumpkin filling and topped with a buttery, crunchy topping.
Servings: 12
Ingredients
- (1) 15-ounce can Pumpkin Puree not pumpkin pie filling
- (1) 13-ounce can Evaporated Milk
- 1 1/2 cups Sugar
- 3 Eggs
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
Topping:
- 1 Yellow Cake Mix
- 1 cup Butter melted
- 1 cup Pecans roughly chopped
Optional:
- Whipped Cream or Vanilla Bean Ice Cream
Homemade Whipped Cream:
- 1 cup Whipping Cream
- 1/4 cup Powdered Sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and cinnamon. Keep stirring until it is all mixed together.
- Pour into a 9 x 13 pan.
- Sprinkle yellow cake mix over pumpkin mixture.
- Drizzle melted butter over cake mix.
- Sprinkle with pecans.
- Bake for 45-55 minutes or until the topping starts to become golden brown.
- Top with homemade whipped cream or vanilla bean ice cream.
- Sprinkle with optional cinnamon sugar.