Description
Pumpkin dump cake is the ultimate cozy dessert, blending the creamy, spiced nostalgia of pumpkin pie with the buttery, golden crunch of a homemade cobbler. Simple to assemble, this heartwarming treat features a luscious pumpkin custard base topped with a buttery crumble of yellow cake mix. Perfect for autumn gatherings or a quiet weeknight, it fills your home with the comforting scents of cinnamon and nutmeg, offering a rustic, soul-warming experience that bridges the gap between a cake and a cobbler.
Ingredients
1 can (15 oz) pure pumpkin puree
1 can (12 oz) evaporated milk
1 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
1 box (15.25 oz) yellow cake mix
1 cup unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Evenly sprinkle the dry yellow cake mix over the top of the pumpkin layer.
Drizzle the melted butter evenly over the dry cake mix.
Bake for 45 to 50 minutes, or until the top is golden brown and the edges are bubbling.
Allow to cool slightly before serving.
Notes
Ensure the butter is distributed evenly over the dry cake mix to prevent dry spots. Serve warm, optionally topped with whipped cream or a dash of cinnamon. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg