Description
Indulge in the ultimate fall dessert with this easy and delicious Pumpkin Dump Cake recipe. A perfect treat for Thanksgiving or any autumn gathering, this cake is a delightful blend of pumpkin, warm spices, and buttery cake mix topped with crunchy pecans.
Ingredients
Scale
For the Pumpkin Layer:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Cake Layer:
- 1 box yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Pumpkin Layer: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, spices, and salt until smooth.
- Layer and Bake: Pour the pumpkin mixture into the prepared dish. Sprinkle the cake mix over it. Drizzle melted butter on top, covering the mix. Add pecans if desired. Bake for 50-60 minutes until golden and set.
- Cool and Serve: Let the cake cool before slicing. Serve warm or chilled, and top with whipped cream or ice cream if desired.
Notes
- You can use pumpkin pie spice instead of individual spices.
- For a nut-free version, omit the pecans.
- To make it dairy-free, substitute coconut milk and vegan butter.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
