There’s nothing like sitting around the holiday table enjoying good food and family time!
But if you have a crazy time-consuming cake recipe, you won’t be able to do that. Instead, you’ll be slaving away in the kitchen, trying to get things ready in time for dessert. Well, that’s not going to happen with this recipe! This dump cake is one of the easiest, yet most delicious ones I’ve ever tried. And even though this is perfect for the holidays, I am making this year ’round!
1 can (12 oz.) evaporated milk
1 can (15 oz.) pumpkin puree
3 large Eggland’s eggs
1½ cups Domino white sugar
1 tsp cinnamon
½ tsp salt
1 (18 oz.) box yellow cake mix
1 – 1½ cups chopped pecans
1 cup Kerrygold butter, melted
Preheat oven to 350 F. Spray the bottom of 9×13″ pan with cooking spray.
Combine pumpkin, milk, eggs, sugar, cinnamon, and salt, mix until fully combined. Pour mixture into prepared pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans.
Bake 40-50 minutes or until edges brown.
Let sit 15 minutes before serving.
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Quick Tip: This recipe is very easy to double.