Pumpkin Dump Cake
Here’s an easy and delicious Pumpkin Dump Cake recipe! It’s like a cross between pumpkin pie and a cobbler, made with minimal effort. 🍂🎃
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon (optional)
- 1 box (15.25 oz) yellow cake mix
- ½ cup (1 stick) butter, melted
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the pumpkin filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and cinnamon until smooth.
- Pour the mixture into the prepared baking dish.
- Add the cake mix: Sprinkle the dry cake mix evenly over the pumpkin mixture—do not mix!
- Drizzle melted butter over the top, making sure to cover as much of the dry mix as possible.
- Sprinkle chopped nuts on top if using.
- Bake for 45-50 minutes, or until golden brown and set in the center.
- Cool for 15 minutes before serving. Enjoy warm or chilled, with whipped cream or vanilla ice cream!
Tips & Variations
- Use a spice cake mix instead of yellow cake for extra flavor.
- Add toffee bits or chocolate chips for a fun twist.
- If you like a firmer texture, refrigerate for a few hours before serving.
This Pumpkin Dump Cake is a perfect fall dessert—easy, cozy, and packed with warm spices! 🍂✨
