Pumpkin Pecan Dump Cake

teaspoon vanilla extract optional
Instructions
Bring brown sugar butter and milk to a gentle boil medium to mediumhigh heat and cook until thickened about 1 2 minutes. Remove from heat add vanilla extract and drizzle it over the Pumpkin Pecan Dump Cake. Keep reading for other topping ideas including homemade whipped cream!
More Topping Ideas for Pumpkin Pecan Dump Cake
The basic topping choices for a pumpkin pecan dump cake are ice cream or whipped cream.  Within those two categories there are a few variations that can really take this dump cake to a whole new level. For the ice cream we almost always have vanilla or vanilla bean as a staple in our freezer.  The vanilla ice cream is a perfect complement to the buttery cakey peach flavors in the dump cake. Whipped cream is another option.
Homemade Whipped Cream
Making your own whipped cream is probably one of the top recommendations that I will ever give you when discussing homemade desserts.  To do that you need heavy whipping cream and confectioners sugar. Essentially from here you just pour the whipping cream into a bowl and whip until peaks start to form.  I would recommend using a hand mixer or a stand mixer unless you are really focusing on those arm muscles.  Slowly add in the sugar and serve.  Super simple.  You can put a few other fun twists on this by adding in cinnamon into the whipped cream.  You can do this with storebought whipped cream too.  The same method applies here you just add spices to the premade version. Now dont forget to add more caramel drizzle onto your pumpkin pecan dump cake!
PUMPKIN PECAN DUMP CAKE
PREP TIME5MINUTES MINS
COOK TIME1HOUR HR
TOTAL TIME1HOUR HR 5MINUTES MINS
Pumpkin Pecan Dump Cake is as easy as it is delicious layered with pumpkin cake mix pecans and drizzled with caramel!
Ingredients
1 can 30 ounces pumpkin puree1 can 16 ounces evaporated milk2 teaspoons homemade pumpkin pie spice1 cup 200g granulated sugar4 large eggs room temperature1 box 15 25 ounces yellow cake mix1 cup chopped pecans1 cup 2 sticks or 226g butter
Instructions
Preheat oven to 350F.
In a large bowl add the pumpkin puree evaporated milk homemade pumpkin spice sugar and eggs. Mix together and spread it evenly over the bottom of the pan.
Pour mixture into a greased 9x13 baking dish.
Sprinkle the cake mix and chopped pecans over the top being careful to cover all of the pumpkin mixture.
Slice the butter into small pads about 16 and spread them out evenly over the top of the cake mixture.
Cover dish with foil and bake for 1 hour or until the topping is golden brown and the pumpkin mixture is bubbling.