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Pumpkin Crunch

This dump cake may just be the ultimate fall dessert! It is easy to make and checks all of the boxes for great fall texture and flavors!
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Servings: 24 people
Course: Dessert
Ingredients Method

Ingredients
  

  • 15 oz can pumpkin puree
  • 12 oz can evaporated milk
  • 1½ cup granulated sugar
  • 4 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp salt
  • 15.25 oz package yellow cake mix
  • 1 cup chopped pecans plus additional for garnish
  • 1 cup butter melted
Homemade Whipped Cream
  • 8 oz heavy whipping cream cold
  • 2 Tbsp granulated sugar
  • ½ tsp pure vanilla extract

Method
 

  1. Preheat oven to 350℉. Grease 9x13 baking pan.
  2. Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a bowl. Mix. Spread into greased pan.
  3. Sprinkle cake mix over the batter. Pat the mix down gently. Sprinkle pecans over cake mix. Drizzle with the melted butter.
  4. Bake until a toothpick comes out clean, 60 minutes or more.
Homemade Whipped Cream
  1. Whip all ingredients with electric mixer on medium speed until semi stiff peaks will form when the beaters are lifted. The colder the cream is when you start, the easier this will go. You can even chill a bowl to whip the cream in if you're working in a warm room!