Pumpkin Dump Cake
Yield: 10
Prep time: 7 MinCook time: 55 MinTotal time: 1 H & 2 M
layers of velvety pumpkin puree topped with a buttery crunchy cake mix and sprinkled with toasted pecans. the epitome of fall comfort!
Ingredients
- 1 29 oz can pure pumpkin
- 1 box pumpkin spice muffin mix
- 11 oz lactose-free evaporated milk
- 1/2 cup brown sugar
- 1/2 cup granulated monk fruit sweetener
- 1/3 cup melted plant butter
- 3 eggs
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions
- coat a 9x13 baking dish with non-stick cooking spray and set oven to 350 degrees
- in a large mixing bowl, combine pure pumpkin, eggs, evaporated milk, sugars, cinnamon, and vanilla and mix until smooth
- pour mixture into prepared baking dish
- sprinkle dry cake mix evenly over the top of the pumpkin mixture
- drizzle melted butter over the top of the dry mixture as evenly as possible and DO NOT MIX!
- sprinkle pecans over top of cake evenly
- bake uncovered for 55 minutes
Notes
if enjoying this cake warm, let it rest for 15 minutes first.
you can let it firm up in the fridge for about 2 hours before serving for a firmer consistency.
Nutrition Facts
Calories
316Fat (grams)
12 gCarbs (grams)
55 gSugar (grams)
24 gProtein (grams)
5 gFiber (grams)
3 g
