Description
Enjoy the delightful flavors of fall with this Irresistibly Easy Pumpkin Dump Cake that combines the richness of pumpkin with a buttery cake topping, making it a perfect dessert for any occasion.
Ingredients
Scale
- 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 nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans (optional)
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt. Mix well until smooth.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
- If using, sprinkle the chopped pecans over the cake mix.
- Drizzle the melted butter evenly over the top of the cake mix.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before serving. Serve warm or at room temperature, optionally with whipped cream on top.
Notes
- For a richer flavor, add a teaspoon of vanilla extract to the pumpkin mixture.
- This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve with a scoop of vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg