A delightful twist on the classic pumpkin dump cake, this recipe adds a touch of elegance and flavor.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even baking.
In a mixing bowl, whisk together the pumpkin puree, evaporated milk, pumpkin pie spice, eggs, and sugar until smooth.
Make sure the mixture is well combined for a consistent base.
Pour the pumpkin mixture into an ungreased 9x13 baking dish, spreading it evenly.
Use a spatula to ensure an even layer.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Distribute the cake mix evenly to avoid clumps.
Drizzle the melted butter over the cake mix, covering as much surface as possible.
Melt the butter gently to avoid burning it.
Top with chopped pecans, spreading them evenly.
For extra flavor, lightly toast the pecans before adding.
Bake in the preheated oven for 40-45 minutes or until the top is golden and the filling is set.
Check the cake with a toothpick; it should come out clean when done.
Allow the cake to cool slightly before serving. Enjoy your Spiced Pumpkin Delight Cake!
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a perfect dessert.
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