Pumpkin Dump Cake
Pumpkin dump cake is an easy recipe made with pumpkin pie filling, dry cake mix, a few more simple ingredients. It is the perfect fall dessert. All you need is a scoop of ice cream right on top.
Servings: 20 pieces
Calories: 275kcal
Ingredients
- 15 ounce can of pumpkin
- 12 ounce can of evaporated milk
- 1 cup brown sugar
- 3 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 15.25 ounce box yellow cake mix
- 1 cup chopped pecans
- 2 sticks butter sliced thin
Instructions
- Preheat oven to 350-degrees and grease a 9" x 13" baking dish.
- Add the pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, cloves, and nutmeg to a large bowl and mix.
- Pour the mixture into the baking dish (the mixture will be runny like pumpkin pie).
- In another bowl, mix the cake mix and chopped pecans and gently sprinkle cake mix over the pumpkin mixture.
- Cut the butter into slices and place on top of the cake.
- Bake for one hour and 15 minutes, or until a cake tester comes out clean.
- Allow the cake to cool and set up for at least one hour.
- Cut, top with a scoop of ice cream and serve.
Video
Notes
Do not make the cake mixture according to the box directions. Only use the ingredients in the list above.
For this recipe, I used Betty Crocker Super Moist Yellow Cake Mix.
Nutrition
Serving: 1 | Calories: 275kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 264mg | Fiber: 1g | Sugar: 21g