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Pumpkin Dump Cake Recipe

Pumpkin Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 30 reviews
  • Author: Mary
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Dump Cake is a delightfully easy and comforting fall dessert featuring a creamy pumpkin filling topped with a buttery yellow cake mix crust. Perfect for Thanksgiving or any autumn gathering, this no-fuss recipe combines warm spices like cinnamon, nutmeg, and ginger with the convenience of canned pumpkin and cake mix to create a moist, flavorful treat that can be served warm or chilled, topped with whipped cream or ice cream.

Ingredients

Scale

Pumpkin Filling

  • 1 (15 oz) can pumpkin purée
  • 1 (12 oz) can evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Cake Topping

  • 1 (15.25 oz) box yellow cake mix
  • 3/4 cup unsalted butter, melted
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat and prepare the baking dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Mix the pumpkin filling: In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and evenly combined.
  3. Pour filling and add cake mix: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly. Then, sprinkle the dry yellow cake mix evenly over the pumpkin layer, making sure it covers the surface completely.
  4. Add melted butter and nuts: Drizzle the melted unsalted butter evenly over the cake mix layer to moisten it. If desired, sprinkle chopped pecans or walnuts on top for added texture and flavor.
  5. Bake the cake: Place the dish in the oven and bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool and serve: Allow the pumpkin dump cake to cool for at least 30 minutes before serving. Enjoy it warm or chilled, optionally topped with whipped cream or ice cream.

Notes

  • This recipe can be prepared a day ahead and stored covered in the refrigerator for convenience.
  • For an extra seasonal twist, try using a spice cake mix instead of yellow cake mix.
  • To make the recipe dairy-free, substitute the unsalted butter with plant-based butter.

Nutrition

  • Serving Size: 1 slice
  • Calories: 340
  • Sugar: 26g
  • Sodium: 320mg
  • Fat: 17g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

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Find it online: https://peruvianfoodrecipes.com/pumpkin-dump-cake-recipe/