Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Preheat then oven to 350°F/180°C, and lightly grease a 9x13" inch pan. Set aside.
In a large mixing bowl, whisk together the pumpkin puree with evaporated milk, sugar, cinnamon, ginger, cloves, and eggs.
Pour the mixture into the prepared pan, then sprinkle the cake mix followed by chopped pecans on top.
Drizzle the melted butter all over the cake mix, and top with chopped pecans.
Bake for 55-60 minutes. The center might feel a little jiggly, but it will set as it cools down.
Allow to cool for 30 minutes, then serve with a dollop of fresh cream on top.
- Serve Warm or at Room Temp: This cake can be served warm (allow it to cool for around 30 minutes after baking) with a dollop of fresh cream or a scoop of ice cream. It also tastes great when it's served at room temp!
- If the Cake is Browning Too Quickly, cover it with a piece of foil to prevent it from becoming too brown.
- Storing: This pumpkin dump cake tastes best when it's fresh. But if you have leftovers, you can store them in the fridge in an airtight container for up to 5 days. Reheat in the microwave for 15-20 seconds before serving.
- Freezing: Wrap individual slices tightly with plastic wrap, and freeze it for up to 3 months. Thaw in the fridge, and reheat before serving.
Serving: 1slice | Calories: 433kcal | Carbohydrates: 52g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 319mg | Potassium: 318mg | Fiber: 3g | Sugar: 34g | Vitamin A: 10814IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 2mg