Pumpkin Dump Cake
A simple and delicious pumpkin dump cake perfect for fall. This easy dessert combines pumpkin, spices, and cake mix for a warm, comforting treat.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and cloves until smooth.
- Pour the pumpkin mixture into the baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Drizzle melted butter over the cake mix, covering as much as possible.
- Top with chopped pecans if desired.
- Bake for 50-55 minutes until golden and set.
- Let cool slightly before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For a richer flavor, add 1 tsp vanilla extract to the pumpkin mixture.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg