Easy Pumpkin Dump Cake
A simple yet delightful dessert that captures the essence of fall with pumpkin, warm spices, and buttery cake.
Ingredients
For the Pumpkin Mixture
- 1 can (15 oz) pumpkin puree
- 1 cup sugar Adjust sweetness to taste.
- 1 tsp ground cinnamon Use fresh ground for best flavor.
- 1/2 tsp ground nutmeg Use fresh ground for best flavor.
- 1/2 tsp salt
- 1 can (12 oz) evaporated milk
- 4 large eggs
For the Cake Layer
- 1 box (15.25 oz) yellow cake mix Alternative flavors like spice or chocolate can be used.
- 1/2 cup unsalted butter, melted Helps create a crunchy topping.
- 1 cup chopped nuts (e.g., pecans or walnuts) Optional and can be omitted for allergies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugar, ground cinnamon, ground nutmeg, and salt until thoroughly combined.
- Add the evaporated milk and eggs to the pumpkin mixture, whisking until smooth and creamy.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish and spread it evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing.
- Drizzle the melted unsalted butter over the entire surface.
- Sprinkle the chopped nuts on top.
Baking
- Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool slightly before serving.
Notes
Serve warm or at room temperature. You can top with whipped cream, ice cream, or caramel sauce for enhanced flavors. Adjust sweetness and nut options based on personal preference.