This Pumpkin Dump Cake is an effortless, one-pan dessert that combines the flavors of spiced pumpkin pie with a buttery cake topping. With just a few ingredients and minimal prep, it’s the perfect dessert for fall gatherings and holiday parties.
Ingredients:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 box yellow cake mix
1 cup unsalted butter, melted
1/2 cup chopped pecans (optional)
Directions:
Prepare Baking Dish: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray.
Mix Pumpkin Layer: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and cloves until smooth and well combined. Pour the pumpkin mixture into the prepared baking dish.
Add Cake Mix Layer: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture in the baking dish, ensuring it covers the entire surface.
Add Butter and Pecans: Drizzle the melted butter evenly over the cake mix, making sure most of the surface is covered. Sprinkle the chopped pecans on top if desired.
Bake: Place the baking dish in the oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool slightly before serving. Serve warm, with whipped cream or vanilla ice cream if desired.
Prep Time: 10 minutes | Baking Time: 55 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal | Servings: 12 servings