Pumpkin Pie Spice Dump Cake

Ingredients

• 1 can pumpkin purée (One can; scrape it out completely. Can size not stated.)
• 1 can evaporated milk (Can size not stated.)
• 3 eggs (Whole eggs.)
• 0.5 cup brown sugar (Packed.)
• 0.5 cup white sugar
• 1 tsp pumpkin pie spice (Heaping teaspoon.)
• salt (A little pinch.)
• cooking spray or grease for baking dish (Amount not stated; used to grease a 9 × 13-inch baking dish.)
• 1 box spice cake mix (Box size not stated.)
• 1 stick butter (Melt and drizzle over the cake mix; stick weight not specified.)
• pumpkin spice chocolate chips (Optional topping; amount not stated. The creator used these.)
• pecans (Optional topping; amount not stated. The creator added some.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch baking dish.

2. 2

   In a mixing bowl, add the pumpkin purée, scraping the can to get it all out.

3. 3

   Add the evaporated milk, whole eggs, packed brown sugar, white sugar, pumpkin pie spice, and a pinch of salt to the bowl.

4. 4

   Mix the pumpkin mixture together briefly, until combined.

5. 5

   Pour the mixture into the greased baking dish.

6. 6

   Sprinkle the spice cake mix evenly over the pumpkin mixture. Do not mix it in.

7. 7

   Melt the butter, then drizzle it over the cake mix.

8. 8

   If using, scatter pumpkin spice chocolate chips and pecans over the top.

9. 9

   Bake at 350°F for about 1 hour. The source describes the edges as nice when it comes out; it does not give a more specific doneness test.

10. 10

    Scoop portions onto plates and serve. The cake is very hot straight from the oven, so take care when eating.

Notes

The source does not specify can or cake-mix box sizes, butter-stick weight, topping amounts, or a detailed doneness cue. Comments mention serving with vanilla ice cream, but it is not part of the stated recipe.

Nutrition per serving

• dessert
• fall
• baked
• easy
• pumpkin
• vegetarian