During the holidays, this apple pie liquor is a wonderful beverage to enjoy with family and friends.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 cup milk
- 3 eggs
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 (18.25 ounce) package butter cake mix
- ¾ cup butter, melted
- ¾ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
- Bake in the preheated oven until golden brown, about 1 hour.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 669 mg |
| Sugars | 38 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good for a “dump” pumpkin cake! Very simple recipe. Just be careful of the time, because those pecans burn fast! Followed as written.
Thank you for being the only pumpkin dump cake using milk instead of evaporated milk. I wasn’t going to run out during a thinderstorm. Because I know my crew I didn’t add nuts because I am the only one that likes nuts. This is a very forgiving recipe. I debated adding oats as a substitute and I am so glad I didn’t. My whole family liked this. Having all 5 enjoy anything is wonderful. Thank you for the submission. Easy and delicious!