Description
This Pumpkin Dump Cake is a delightful, easy dessert that combines creamy pumpkin goodness with a buttery cake topping. Perfect for fall gatherings and holiday celebrations, it’s topped with nuts for added crunch and pairs beautifully with whipped cream or ice cream.
Ingredients
Scale
- 30 oz pumpkin puree (not pumpkin pie filling)
- 12 oz evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix
- 1 cup butter, melted
- 1 cup chopped pecans (or walnuts)
- Whipped cream for serving (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set aside.
- Mix Pumpkin Layer: In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth. Pour this mixture into the prepared baking dish.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture in the baking dish.
- Top with Butter and Nuts: Drizzle the melted butter evenly over the cake mix layer. Sprinkle the chopped pecans (or walnuts) on top.
- Bake: Bake for 1 hour, or until the top is golden and the filling is set.
- Serve: Let the cake cool slightly before serving. Top with whipped cream or a scoop of vanilla ice cream for extra indulgence if desired.
Notes
- Ensure you use pumpkin puree, not pumpkin pie filling, for the right flavor and consistency.
- Feel free to substitute the nuts with chocolate chips for a different twist!
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg