Pumpkin Dump Cake
Pumpkin dump cake is a simple dessert combining pumpkin pie filling with a buttery cake mix topping, baked to golden perfection in a 13x9 pan. It's easy to make with just a few ingredients and is perfect for fall gatherings or a cozy treat at home.
Ingredients
- 1 can 15 oz pumpkin puree (not pumpkin pie filling)
- 1 box 15.25 oz yellow cake mix
- 1 can 12 oz evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup melted butter 2 sticks
- 1/2 cup chopped pecans optional, for topping
Instructions
- Preheat your oven to 350°F.
- Grease a 9x13 inch baking dish.
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, and spices. Stir until smooth.
- Pour the mixture into your prepared baking dish.
- Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Don’t mix it in—just let it sit on top.
- Drizzle the melted butter over the cake mix. Make sure to cover as much as possible.
- If you’re adding pecans, sprinkle them over the top for an extra bit of crunch.
- Bake for 50-60 minutes until the top is golden brown and the pumpkin layer has set.