Description
This Pumpkin Dump Cake recipe is a simple yet delicious dessert perfect for fall gatherings. With a moist pumpkin filling topped with a buttery cake mix and pecans, this easy-to-make treat is sure to be a crowd-pleaser.
Ingredients
Scale
Pumpkin Filling:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Topping:
- 1 box yellow cake mix
- 1 cup chopped pecans (optional)
- 3/4 cup unsalted butter, melted
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Mix pumpkin filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Assemble the cake: Pour the pumpkin mixture into the prepared baking dish. Sprinkle dry cake mix evenly over the pumpkin filling. Top with pecans if using.
- Add butter: Drizzle melted butter evenly over the surface, covering as much of the cake mix as possible.
- Bake: Bake for 50–55 minutes, until the top is golden brown and the center is set.
- Serve: Let cool slightly before serving.
Notes
- This dessert tastes best served warm with whipped cream or vanilla ice cream.
- For a richer flavor, use spice cake mix instead of yellow cake mix.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 28 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
