Skillet Pumpkin Dump Cake
Skillet Pumpkin Dump Cake is the perfect, quick and easy fall dessert that can and should be enjoyed all year long with ice cream.
Servings: 8
Calories: 448kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- 1 tablespoon butter softened
- 29 oz pumpkin puree not pie filling
- ¾ cup half and half
- 3 large eggs
- 1 cup dark brown sugar
- 2 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 box yellow cake mix (15.25 oz)
- ½ cup candied pecans or regular; roughly chopped
- 1 cup butter melted
Instructions
- Coat the skillet with the softened butter.
- Place buttered skillet into the oven and preheat the oven to 350°F.
- Whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice, and salt.
- Pour into the now-warmed skillet, smooth to even.
- Sprinkle the dry cake mix over the top of the batter, breaking up the large clumps.
- Sprinkle the pecans over the top.
- Slowly pour the melted butter over the top of the cake.
- Bake for an hour or until a toothpick comes out clean.
- Let slightly cool and serve.
Notes
Vanilla ice cream or spiced whipped cream are a great topping.
Nutrition
Calories: 448kcal | Carbohydrates: 40g | Protein: 4g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 434mg | Potassium: 311mg | Fiber: 3g | Sugar: 33g | Vitamin A: 16917IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg
