Pumpkin Dump Cake
This easy pumpkin dump cake recipe is so simple to make and has all the flavors of fall, in this fall dessert recipe.
Servings: 12 servings
Calories: 507kcal
Ingredients
- 15 ounce can pure pumpkin puree
- 12 ounce can evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1 box yellow cake mix
- 1 cup 2 sticks unsalted butter, melted
- 1 cup chopped pecans or walnuts
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper for easy removal.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, both sugars, pumpkin spice, and salt until smooth and well combined.
- Pour the pumpkin mixture into the prepared pan and spread it evenly. Sprinkle the dry cake mix evenly over the top. Do not stir!
- Drizzle melted butter evenly over the dry cake mix. Sprinkle pecans all across the top.
- Bake for 50-60 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.
- Let the cake cool for at least 20-30 minutes before slicing. Serve warm, at room temperature, or chilled. Top with whipped cream or a scoop of vanilla ice cream. You can even sprinkle a little bit of cinnamon over the top of the ice cream or whipped cream.
Video
Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 64g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 366mg | Potassium: 254mg | Fiber: 2g | Sugar: 44g | Vitamin A: 6117IU | Vitamin C: 2mg | Calcium: 202mg | Iron: 2mg
