Pumpkin Dump Cake
Pumpkin dump cake is a delightful and easy pumpkin dessert that combines the flavors of pumpkin pie and cake into one delicious treat.
Equipment
Ingredients
- 29 ounces can pure pumpkin puree
- 12 ounce can of evaporated milk
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 cup white sugar
- 4 eggs - room temperature
- 1 15 ounce box of yellow cake mix
- 1 cup chopped pecans
- ½ cup unsalted butter
- ¼ cup brown sugar
Instructions
- Preheat the oven to 350ºF and grease the bottom of a 9x13 inch baking dish.
- In a large bowl, prepare the wet ingredients by combining the canned pumpkin, milk, cinnamon, ginger, cloves, nutmeg, allspice, and sugar until combined. Beat in the eggs.
- Pour the pumpkin filling into the prepared pan, spreading evenly.
- Sprinkle the dry cake mix on top of the pumpkin layer, followed by the chopped pecans and the brown sugar.
- Slice the butter into very thin slices, place them on top of the cake mix, and cover the entire top with sliced butter.
- Bake for 1 hour and allow it to cool for 15-20 minutes before slicing and serving.
- Serve with a scoop of vanilla ice cream or whipped cream and caramel sauce.
Notes
Allow the cake to cool for 15-20 minutes before slicing and serving. Serve with whipped cream or a scoop of ice cream.
A box of spice cake mix can used in place of yellow cake mix.
Store in an airtight container in the refrigerator for up to 4 days or up to 3 months in the freezer.
Nutrition
Serving: 1servingCalories: 325kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 8gCholesterol: 69mgSodium: 241mgFiber: 3gSugar: 31g
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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