Description
Pumpkin Dump Cake is a delightful, easy-to-make dessert that perfectly captures the essence of fall. With layers of spiced pumpkin filling and a buttery cake topping, this treat is sure to impress at any gathering. The warm aromas of cinnamon and nutmeg wafting through your kitchen create an inviting atmosphere that beckons everyone to the table. Serve it warm with whipped cream or vanilla ice cream for an irresistible combination that celebrates the season.
Ingredients
Scale
- 1 (15 oz) can pure pumpkin puree
- 1 (12 oz) can evaporated milk
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup unsalted butter, melted
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish with nonstick spray.
- In a large bowl, mix together the pumpkin puree, evaporated milk, sugar, and cinnamon until smooth.
- Evenly sprinkle the cake mix over the pumpkin mixture without stirring.
- Drizzle melted butter over the cake mix layer.
- Bake for 50-60 minutes or until golden brown on top and puffed around the edges.
- Allow to cool slightly before serving with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 116g)
- Calories: 265
- Sugar: 22g
- Sodium: 153mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 27mg
Keywords: For added flavor, incorporate nutmeg or cloves alongside the cinnamon. Swap pumpkin for sweet potato for a different twist. Store leftovers in an airtight container in the fridge for up to four days.