Pumpkin Praline Butter Dump Cake
User Reviews
5
Pumpkin Praline Butter Dump Cake
Description
Pumpkin Praline Butter Dump Cake begins with a mixture of pumpkin puree, evaporated milk, sugar, eggs, and warm spices like pumpkin pie spice and cinnamon, which forms the moist and flavorful base. This mixture is poured into a 9 x 13 pan before layering with yellow cake mix, melted butter, and chopped pecans on top.
During baking, the butter works with the cake mix and pecans to create a praline-like crust with a golden brown color and slight crunch, contrasting the soft pumpkin layer beneath. This combination results in a rich, textured dessert that showcases traditional pumpkin pie flavors with added crunch.
To serve, topping it with homemade whipped cream or vanilla bean ice cream brings a creamy, cool element that balances the warm spices and textures. This dessert suits fall and holiday menus, offering both comforting moisture and praline crunch in one pan.
Ingredients
- (1) ounce pumpkin puree not pumpkin pie filling, canned
- (1) ounce evaporated milk can
- 1 1/2 cups sugar
- 3 egg
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
Topping:
- 1 yellow cake mix
- 1 cup butter melted
- 1 cup pecans roughly chopped
Optional:
- Whipped Cream or vanilla bean ice cream
Homemade Whipped Cream:
- 1 cup whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and cinnamon. Keep stirring until it is all mixed together.
- Pour into a 9 x 13 pan.
- Sprinkle yellow cake mix over pumpkin mixture.
- Drizzle melted butter over cake mix.
- Sprinkle with pecans.
- Bake for 45-55 minutes or until the topping starts to become golden brown.
- Top with homemade whipped cream or vanilla bean ice cream.
- Sprinkle with optional cinnamon sugar.
User Reviews
Overall Rating
5
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