Description
A cozy fall favorite — this Pumpkin Dump Cake combines the flavors of pumpkin pie and buttery cake in one easy dessert. Perfectly spiced, sweet, and irresistibly simple!
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- 1 box yellow cake mix (or spice cake mix for extra flavor)
- ¾ cup melted butter
- ½ cup chopped pecans or walnuts (optional)
- Whipped cream or vanilla ice cream for topping
- 💡 Tip: Swap white sugar for brown sugar for a deeper caramel flavor.
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix Pumpkin Layer: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and spices until smooth. Pour mixture evenly into the prepared dish.
- Add Cake Mix: Sprinkle dry cake mix evenly over the pumpkin mixture — do not stir.
- Add Butter & Nuts: Drizzle melted butter evenly over the top. Sprinkle with chopped nuts if using.
- Bake: Bake for 50–60 minutes, until the top is golden brown and the center is set.
- Cool & Serve: Let cool for at least 20 minutes. Serve warm or chilled with whipped cream or vanilla ice cream.
Notes
This easy dessert tastes like a mix between pumpkin pie and cobbler. Use spice cake mix for an extra flavor boost. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg