Pumpkin Dump Cake
Pumpkin Dump Cake is my go-to fall dessert! You just dump the ingredients into a dish and bake. It's a pumpkin pie and cake all in one!
Servings: 12 servings
Ingredients
- 15 ounces pumpkin puree not pie filling
- 12 ounces evaporated milk
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 3 teaspoons pumpkin pie spice
- 15 ounce box of yellow cake mix
- 1 cup butter melted
- 1 cup chopped walnuts and/or pecans
- 1/4 cup brown sugar for sprinkling on the top
Instructions
- Preheat oven to 350 degrees F. Grease a 9X13-inch pan with nonstick cooking spray and set aside.
- In a large mixing bowl, combine pumpkin, evaporated milk, eggs, sugars, pumpkin pie spice. Pour into the prepared baking dish and spread evenly.
- Sprinkle dry yellow cake mix evenly over pumpkin mixture.
- Sprinkle chopped nuts and brown sugar over the cake mix.
- Drizzle melted butter evenly over everything.
- Bake at 350 degrees for 50-60 minutes or until top is golden brown. Cool completely, then cut into squares and served.
- This pumpkin dump cake is delicious topped with vanilla ice cream or whipped cream!
Notes
- Storing leftovers: Refrigerate for up to 3 days in an airtight container. Or, cover tightly and freeze for up to 3 months.
- If you want to enjoy a slice warm, heat it in the microwave at 20 second intervals until your desired temperature is reached.
- Additional topping ideas: If you can't use or don't like nuts, you can use toffee bits or graham crackers.
Nutrition
Calories: 481kcal | Carbohydrates: 58g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 444mg | Potassium: 254mg | Fiber: 2g | Sugar: 41g | Vitamin A: 6115IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 2mg
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