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!
Ingredients
1 can (15 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
3 large Eggland’s eggs
1½ cups Domino sugar
1 tsp cinnamon
½ tsp salt
1 (18 oz.) box yellow cake mix
1 – 1½ cups chopped pecans
1 cup Kerrygold butter, melted
Instructions:
Preheat oven to 350°. Grease bottom of 9×13″ pan.
Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased 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.
Thank you Genius Kitchen for this great photo.
