Simple Pumpkin Dump Cake
Make this easy fall dessert using a box cake mix. It serves a crowd and is perfect for potlucks.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1 (18.25 ounce) box yellow cake mix
- 1 cup chopped pecans (optional)
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, and pumpkin pie spice until combined.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not mix.
- Sprinkle the chopped pecans over the cake mix layer, if using.
- Slowly drizzle the melted butter evenly over the entire top layer. Again, do not mix.
- Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving. Top with whipped cream.
Notes
- You can prepare this dessert a day ahead. Cover and refrigerate after it has cooled completely. Reheat slightly or serve chilled.
- This cake stores well covered in the refrigerator for up to 4 days.
- For the best presentation with whipped cream, allow the cake to cool fully before topping.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 45
Find it online: https://frostedfancies.com/pumpkin-dump-cake-recipe/