Pumpkin Dump Cake with Dolca Panela

Ingredients

• 15 oz pumpkin purée
• 12 oz evaporated milk
• 1 cup Dolca Panela
• 3 eggs
• 2 tsp pumpkin pie spice
• 15.25 oz yellow cake mix
• 1 cup chopped pecans
• 1 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together pumpkin purée, evaporated milk, Dolca Panela, eggs and pumpkin pie spice until well combined. Break up any panela lumps.
3. Pour the pumpkin mixture into the prepared pan.
4. Sprinkle the dry cake mix evenly over the filling, then add the pecans.
5. Drizzle melted butter evenly over the top. Do not stir the layers together.
6. Bake for 45–50 minutes, checking that the edges are golden and the center is set. Allow additional time if needed.
7. Let cool slightly before serving. Enjoy warm with whipped cream or vanilla ice cream.