Pumpkin Dump Cake
Pumpkin Dump Cake is an incredibly simple yet delicious dessert that perfectly captures the essence of fall.
Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13-inch Baking Dish
Ingredients
Ingredients
- 1 can (15 ounces) Pumpkin Puree Ensure you’re using pure pumpkin puree, not pumpkin pie filling.
- 1 can (12 ounces) Evaporated Milk Adds creaminess and richness to the cake.
- 3 large Eggs Help bind the ingredients together.
- 1 cup Granulated Sugar Balances the flavors of pumpkin and spices.
- 1 teaspoon Ground Cinnamon Brings warmth and depth to the pumpkin flavor.
- 1/2 teaspoon Ground Nutmeg Enhances the overall flavor profile.
- 1/2 teaspoon Salt Enhances sweetness and balances flavors.
- 1 box (15.25 ounces) Yellow Cake Mix Simplifies the process and provides a fluffy texture.
- 1/2 cup Unsalted Butter (melted) Creates a golden, crispy crust as it bakes.
- 1 cup Chopped Nuts (optional) Pecans or walnuts for added crunch.
- Whipped Cream (for serving) Optional, adds a light and airy touch.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, ground nutmeg, and salt. Whisk until well blended.
- Grease a 9x13-inch baking dish. Pour the pumpkin mixture into the prepared dish, spreading it evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not mix.
- Drizzle the melted butter over the top of the cake mix.
- If using nuts, sprinkle them on top of the melted butter.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick comes out clean.
- Allow to cool for 10-15 minutes before serving.
- Serve warm or at room temperature, optionally topped with whipped cream.
Notes
Consider adding a teaspoon of vanilla extract or experimenting with spices for variations.