Pumpkin Dump Cake
Indulge in the cozy flavors of fall with this irresistibly easy Pumpkin Dump Cake, a delightful dessert designed to bring effortless charm to your table. Made with a creamy pumpkin filling spiced with the warming notes of pumpkin pie spice and sweetened with a blend of granulated and brown sugar, this cake is both rich and aromatic. The magic happens with a layer of yellow cake mix sprinkled on top, melded together by a drizzle of melted butter that bakes into a satisfyingly crispy, golden crust. Add optional chopped pecans for an extra crunch, and you'll have a dessert that's as textured as it is flavorful. Perfect for holiday gatherings or a quick treat to celebrate the season, this dump-and-bake recipe is ready in just over an hour and serves up beautifully with whipped cream or vanilla ice cream. Keywords: Pumpkin Dump Cake, easy pumpkin dessert, fall baking recipe, holiday dessert idea, cake mix dessert.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 15 oz Pumpkin puree
- 12 oz Evaporated milk
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 2 tsp Pumpkin pie spice
- 1 tsp Vanilla extract
- 15.25 oz Yellow cake mix
- 1 cup Unsalted butter, melted
- 0.5 cup Chopped pecans (optional)
- 1 as needed Cooking spray (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray.
In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Whisk until smooth and well combined.
Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture, ensuring it covers the entire surface.
Drizzle the melted butter evenly over the cake mix. Use a spoon or spatula to gently spread it if needed.
If using, sprinkle the chopped pecans evenly over the top for added crunch and flavor.
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the top is golden brown. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool on a wire rack for at least 30 minutes.
Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 46.0 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 159 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
