Description
Pumpkin dump cake is the ultimate fall dessert. It’s a simple, no-fuss recipe that combines the rich flavors of pumpkin pie with the ease of a dump-and-bake cake. This delightful treat is perfect for holiday gatherings or anytime you crave a taste of autumn.
Ingredients
Scale
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 box (15.25 ounces) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- Optional toppings: whipped cream, vanilla ice cream, or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, and pumpkin pie spice. Mix until well combined.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Drizzle the melted butter evenly over the cake mix layer. Make sure to cover as much of the cake mix as possible.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown, and the cake is set.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve warm, optionally topped with whipped cream, vanilla ice cream, or chopped nuts.
Notes
- You can also add a sprinkle of cinnamon or nutmeg on top for extra flavor.
- Be careful not to overmix the cake mix layer; some small lumps are okay and add texture.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American