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Amazing Pumpkin Dump Cake: 1 Unbelievable Recipe

Pumpkin Dump Cake
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This pumpkin dump cake is an incredibly easy, almost foolproof dessert. It involves ‘dumping’ ingredients—pumpkin puree, evaporated milk, spices, and a cake mix—into a pan and baking. The goal is a fast, low-effort dessert with a cobbler-like texture.

Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 (15.25 ounce) package yellow cake mix
  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, pumpkin pie spice, and salt until smooth.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not stir.
  5. Pour the melted butter slowly and evenly over the dry cake mix. Try to cover as much of the cake mix as possible.
  6. If using, sprinkle the chopped pecans over the top.
  7. Bake for 50-60 minutes, or until the top is golden brown and the pumpkin mixture is set. A knife inserted into the center should come out clean.
  8. Let the cake cool for at least 15 minutes before serving. It is delicious served warm or at room temperature.

Notes

  • You can substitute any flavor of cake mix, like spice cake or white cake, for a different twist.
  • For an extra treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Leftovers can be stored covered in the refrigerator for up to 3-4 days.

Nutrition

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