Description
Pumpkin Dump Cake is a simple yet decadent dessert that captures the essence of fall with its rich pumpkin layer and buttery topping.
Ingredients
- 2 cans (15 ounce each) pumpkin puree
- 1 can (12 ounce) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (15.25 ounce) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
- Whipped cream for serving (optional)
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared baking dish.
3. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Drizzle the melted butter over the top, then sprinkle with the chopped pecans, if using.
4. Bake the Pumpkin Dump Cake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Allow the cake to cool slightly before serving. Top it with a dollop of whipped cream for an extra touch of indulgence.
Notes
Use a 9×13-inch baking dish for even baking.
Let it cool before serving to help layers set.
Get creative with toppings like walnuts or almonds.
Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg