Description
This pumpkin dump cake is warm, buttery, and packed with cozy fall flavor, without any stress. Dump everything in, bake it, and you’ve got the easiest dessert that tastes like you worked way harder than you did.
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 4 eggs
- 1 ½ cups white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 box yellow cake mix (18.25 oz)
- 1 cup chopped pecans or pecan halves (optional)
- 1 cup butter, melted
Instructions
1. Preheat your oven to 350°F. Lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth.
3. Pour the pumpkin mixture into the prepared dish and spread it out evenly.
4. Sprinkle the dry cake mix over the top, don’t mix it in! Just let it sit on top.
5. Add chopped pecans (if using), then drizzle the melted butter evenly across the entire surface.
6. Bake for 60–75 minutes, or until the top is golden brown and the center is just set.
7. Let it cool for at least 15 minutes before serving. Top with whipped cream or vanilla ice cream.
Notes
- Store leftovers in the fridge, covered, for up to 4 days. Reheat in the microwave or oven.
- Tastes great cold, too, no rules here.
- You can make this a day ahead; the flavor only gets better.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 410
- Sugar: 29g
- Sodium: 360mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: pumpkin dump cake, fall desserts, easy pumpkin cake