Description
This Easy Pumpkin Dump Cake is the perfect autumn dessert, offering all the warm spices and sweet pumpkin goodness of a traditional pie with minimal effort. It’s a forgiving, straightforward recipe that layers simple ingredients into a delectable treat with a cake-like topping and a delightful crunch, ideal for sharing during cozy harvest evenings.
Ingredients
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 (18.25 ounce) box yellow cake mix
1 cup chopped pecans or walnuts (optional)
1 cup (2 sticks) unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.
Pour the pumpkin mixture into a 9×13 inch baking dish.
Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
If using, sprinkle the chopped nuts over the cake mix.
Drizzle the melted butter evenly over the entire dish.
Bake for 50-60 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool for at least 15-20 minutes before serving.
Notes
This cake is delicious served warm with whipped cream or vanilla ice cream.
Ensure the butter is spread as evenly as possible over the dry cake mix for best results.
For a richer flavor, you can add a pinch of extra cinnamon to the pumpkin mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg