Description
This pumpkin dump cake is an effortless autumn treat that perfectly balances a creamy, spiced pumpkin custard foundation with a buttery, crunchy cake topping. It is a foolproof one-pan dessert that comes together in minutes, offering the nostalgic flavors of pumpkin pie and spice cake in every bite. Ideal for holiday gatherings or cozy weeknight cravings, each serving provides a sophisticated contrast of textures that is sure to please any crowd.
Ingredients
29 ounce pumpkin puree
12 fluid ounce evaporated milk
3 large eggs
0.5 cup brown sugar
0.5 cup white sugar
1 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon salt
0.25 teaspoon ground cloves
15.25 ounce spice cake mix
0.5 cup pecans, coarsely chopped
0.5 cup butter, melted
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
Grease a 9×13-inch baking pan thoroughly.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, cinnamon, ginger, salt, and cloves until well combined.
Pour the pumpkin mixture evenly into the greased baking pan.
Sprinkle the dry spice cake mix uniformly over the pumpkin layer.
Distribute the chopped pecans evenly over the cake mix.
Slowly drizzle the melted butter over the entire surface of the cake mix and pecans.
Bake for 60 minutes, or until the topping is golden brown and the edges are bubbling.
Allow to cool slightly before serving.
Notes
Ensure you use plain canned pumpkin puree and not pumpkin pie filling which already contains sugar. Serve warm, preferably with a scoop of vanilla bean ice cream or freshly whipped cream. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 60
- Category: RECIPES
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg