Description
Indulge in the rich, comforting flavors of fall with this Pumpkin Dump Cake recipe. A simple yet delicious dessert that’s perfect for autumn gatherings or Thanksgiving celebrations.
Ingredients
Scale
Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
Cake Topping:
- 1 box yellow cake mix
- ¾ cup unsalted butter, melted
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat oven: Preheat 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, ginger, nutmeg, and salt until smooth. Pour into the baking dish.
- Add cake mix: Sprinkle dry cake mix evenly over the pumpkin filling.
- Pour melted butter: Drizzle melted butter over the cake mix, covering as much as possible. Add nuts if desired.
- Bake: Bake for 50–60 minutes until golden and set. Let cool for 30 minutes before serving.
- Serve: Enjoy warm or chilled, topped with whipped cream or ice cream if desired.
Notes
- Try spice cake mix for a different flavor.
- For dairy-free option, use coconut milk and plant-based butter.
- Store in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 340 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
