Description
Indulge in the comforting flavors of fall with this easy and delicious Pumpkin Pie Dump Cake. A simple dessert that combines the classic pumpkin pie filling with a buttery cake topping, creating a delightful treat perfect for any autumn occasion.
Ingredients
Scale
Pumpkin Filling:
- 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
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Cake Topping:
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Serving:
- Whipped cream for serving
Instructions
- Preheat oven to 350°F: Grease a 9×13-inch baking dish.
- Prepare Pumpkin Filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and cloves until smooth. Pour mixture into prepared baking dish.
- Add Cake Topping: Evenly sprinkle dry cake mix over the pumpkin filling. Drizzle melted butter evenly over the cake mix, then sprinkle with pecans if using.
- Bake: Bake for 50–60 minutes, or until top is golden brown and filling is set.
- Cool and Serve: Let cool for at least 15 minutes before serving. Serve warm or chilled with whipped cream.
Notes
- For a spiced twist, use a spice cake mix instead of yellow cake mix.
- This dessert can be made a day ahead and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 27 g
- Sodium: 370 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
