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Description
This pumpkin dump cake recipe is easy to make and perfect for any occasion. It combines pumpkin puree with a yellow cake mix for a delicious dessert.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 yellow cake mix (dry)
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans (optional)
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, and pumpkin pie spice until well combined and smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not stir.
- Pour the melted butter over the dry cake mix, trying to cover as much of the surface as possible. The butter will seep through the cake mix as it bakes.
- If using, sprinkle the chopped pecans over the top.
- Bake for 50-60 minutes, or until the top is golden brown and the pumpkin mixture is set. A knife inserted into the center should come out mostly clean.
- Remove from the oven and let cool slightly before serving. The cake will firm up as it cools.
- Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- The cake will firm up as it cools.
- Prep Time: 15 min
- Cook Time: 50-60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg