Description
Indulge in the rich flavors of fall with this Pumpkin Pie Dump Cake recipe. A simple yet decadent dessert that combines the creamy goodness of pumpkin pie with the ease of a dump cake.
Ingredients
Scale
Pumpkin Filling:
- 1 (15 oz) can pumpkin purée
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
Cake Layer:
- 1 box yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Serving:
- Whipped cream for serving (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Pumpkin Filling: In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
- Layer: Pour the pumpkin mixture into the prepared dish.
- Add Cake Mix: Sprinkle the dry cake mix over the pumpkin layer.
- Drizzle Butter: Drizzle melted butter over the cake mix, ensuring it covers the surface.
- Add Pecans: Sprinkle chopped pecans on top if desired.
- Bake: Bake for 50–60 minutes until golden and set.
- Cool and Serve: Let cool for 30 minutes before serving. Enjoy warm or chilled with whipped cream.
Notes
- This dessert is best served cooled but can also be enjoyed warm like a cobbler.
- Try using spice cake mix for a more intense flavor or add extra spices before baking.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
