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Pumpkin Dump Cake for Thanksgiving

Pumpkin Dump Cake

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  • Author: Brandie Valenzuela


  • 15 ounces solid pack pumpkin
  • 12 ounces evaporated milk
  • 1 cup light brown sugar
  • 3 eggs
  • 1/2 tablespoon pumpkin pie seasoning
  • 1 box spice cake mix
  • 2 t sticks I Can’ Believe It’s Not Butter!® (melted)
  • 1 cup pecans (chopped)
  • Optional: whipped cream (ice cream, caramel sauce)


  1. Preheat oven to 350 degress F. Spray a 13×9″ baking dish with cooking spray.
  2. In a bowl, mix together pumpkin, milk, sugar, eggs, and seasoning with a whisk until blended. Pour mixture into prepared baking dish. Sprinkle top of mixture evenly with dry cake mix. Sprinkle pecans on top of the dry cake mix. Drizzle the melted I Can’t Believe It’s Not Butter!® over the top of the cake mix and pecans as evenly as possible.
  3. Bake in oven for 40-45 minutes, or until top is browned and when a knife is inserted in middle, it comes out clean. Allow to cool, can be served warm or room temperature. If desired, top with whipped cream, ice cream, or a drizzle of caramel sauce.
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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