Pumpkin desserts are NOT just for Thanksgiving! I think it’s the perfect flavor to serve all through Fall and Winter, and it is most certainly “comfort food”. This pumpkin pie dump cake is one that I’ve been making for years because it’s so easy and delicious – in fact I made this for our own Thanksgiving dessert. I suggest making it for a winter brunch or for Superbowl Sunday, and enjoy!
Pumpkin Pie Dump Cake
1 can (15 oz) pumpkin
1 can (14 oz) Fat Free sweetened condensed milk
4 teaspoons pumpkin pie spice
1 box Spice Cake Mix
1 1/2 cups finely chopped pecans
1 1/2 sticks butter, melted
Whipped topping and/or ice cream to garnish
Heat oven to 350 degrees, and spray a baking dish with nonstick spray.
Combine pumpkin, sweetened condensed milk, eggs, and pumpkin pie spice together with a wisk, until smooth. Pour into baking dish.
Sprinkle dry cake mix over the pumpkin mixture, and sprinkle with pecans.
Pour melted butter all over the top of the dessert, and Bake for about 50 minutes or until center test comes out clean.
Place on a wire rack to cool slightly.
Serve with whipped topping or ice cream and enjoy!
Cover and refrigerate any leftovers.
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