Description
This Pumpkin Dump Cake is an easy and delicious dessert that combines a creamy spiced pumpkin filling with a buttery yellow cake topping. Perfect for fall gatherings, it requires minimal prep and bakes to a golden, comforting treat that’s sure to please a crowd.
Ingredients
Scale
Pumpkin Mixture
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Cake Topping
- 1 box yellow cake mix (about 15 oz)
- 1 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Mix pumpkin filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and fully combined. Pour this pumpkin mixture evenly into the prepared baking dish.
- Add cake mix: Evenly sprinkle the dry yellow cake mix over the top of the pumpkin mixture, ensuring full coverage for a uniform bake.
- Apply butter and nuts: Drizzle the melted unsalted butter evenly over the cake mix layer. If desired, sprinkle the chopped pecans evenly on top to add crunch and flavor.
- Bake the cake: Bake the cake in the preheated oven for 45-50 minutes, or until the top turns golden brown and the edges are set. Remove from oven and allow to cool slightly before serving.
Notes
- If you prefer a nut-free dessert, omit the pecans or substitute with another topping like shredded coconut or leave plain.
- Make sure to thoroughly grease the baking dish to prevent sticking as this cake can be rich and dense.
- This dump cake can be served warm, alone or with whipped cream or vanilla ice cream for added indulgence.
- Leftovers can be stored covered in the refrigerator for up to 4 days and reheated gently.
- For a deeper spice flavor, you can increase cinnamon or add a pinch of ground allspice.
