By Kelly Bogard
Oh my goodness, where has the time gone? It seems like school just started and now Thanksgiving is less than a week away. This is one of my favorite holidays because, you guessed it, I get to cook.
Being one to try new things, this year I thought I would try out a recipe from my friend, Kristin. She gives me lots of good recipes to try out. And this one is perfect for a Thanksgiving feast. I did change a few things to make it my own, though.
For Pumpkin Pecan Dump Cake, you will need…
1 can (30 oz.) pumpkin pie filling
2 cans (12 oz.) evaporated milk
1 cup light brown sugar
1 box butter cake mix
1 cup (2 sticks) butter, melted
2 cups chopped pecans, divided
½ cup granulated sugar
1 tbsp. ground cinnamon
For the past several years, my husband’s family and my family have come to our house for Thanksgiving. This includes not only parents and siblings, but also aunts, uncles, cousins and grandparents. All total, I end up with about 30 people at my house each year. Oh, and did I mention, they all like to eat?
First things, first. Preheat your oven to 350 degrees Fahrenheit and spray your baking dish with non-stick cooking spray. In a large bowl, combine the pumpkin, evaporated milk, brown sugar and eggs until smooth.
Stir in one cup of chopped pecans.
Once your batter is ready, pour into the bottom of your baking dish.
Then spread the dry cake mix over the liquid and top with the remaining pecans.
Drizzle with butter and sprinkle with cinnamon-sugar. Bake for one hour and 20 minutes or until the center is no longer loose.
I can’t wait to try this one out on the family at Thanksgiving. If you like pumpkin pie, you will love this easy dessert.
I hope you all have an amazing time giving thanks this year. From all of us at Texas Table Top, enjoy!
Recipe: Pumpkin Pecan Dump Cake
Summary: Pumpkin and pecans joining in perfect harmony
- 1 can (30 oz.) pumpkin pie filling
- 2 cans (12 oz.) evaporated milk
- 1 cup light brown sugar
- 6 eggs
- 1 box butter cake mix
- 1 cup (2 sticks) butter, melted
- 2 cups chopped pecans, divided
- ½ cup granulated sugar
- 1 tbsp. ground cinnamon
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 9-by-13-inch baking pan lightly with non-stick cooking spray.
- In a large bowl, mix together the pumpkin, evaporated milk, brown sugar and eggs until smooth.
- Stir in 1 cup of chopped pecans.
- Pour into your prepared dish.
- Spread the cake mix evenly on top.
- Sprinkle with remaining pecans.
- Pour the melted butter over the entire dish.
- Combine granulated sugar and cinnamon and sprinkle over the top of the cake.
- Bake for 1 hour and 20 minutes.
- Let rest for 10 minutes prior to serving so the center can set.
Prep time (duration): 5 minutes
Baking time (duration): 1 hour, 20 minutes
Number of servings (yield): 10-12