Description
A simple pumpkin dump cake recipe that requires minimal effort but delivers maximum flavor. Perfect for fall gatherings or holiday desserts.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 box (15 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt in a bowl.
- Pour the pumpkin mixture into the baking dish.
- Sprinkle the cake mix evenly over the pumpkin layer.
- Drizzle melted butter over the cake mix.
- Top with chopped pecans if using.
- Bake for 50 minutes or until golden brown.
- Let it cool slightly before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Check for doneness with a toothpick—it should come out clean.
- Serve warm with whipped cream or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: pumpkin dump cake, easy dessert, fall recipe