Description
Indulge in the decadent flavors of fall with this easy and delicious Pumpkin Dump Cake. A perfect dessert for Thanksgiving or any autumn gathering, this cake is a delightful blend of pumpkin spice and sweet cake, topped with a buttery crunch.
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 nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Cake Topping:
- 1 box yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Pumpkin Filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
- Layer Ingredients: Pour the pumpkin mixture into the baking dish. Sprinkle the dry cake mix evenly over the top. Drizzle melted butter on top, covering as much as possible. Add chopped pecans if desired.
- Bake: Bake for 50-60 minutes until the top is golden and a toothpick inserted comes out clean.
- Serve: Let cool slightly before serving. Enjoy warm or chilled with whipped cream or ice cream.
Notes
- For a crunchier topping, add more pecans or brown sugar before baking.
- You can use spice cake mix for extra flavor.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
