pumpkin cake
This delicious pumpkin dump cake blends the best fall flavors with ease, combining pumpkin puree and spice cake mix for an irresistible autumn dessert ready in just 10 minutes of prep!
Ingredients
Main Ingredients
- 2 can (15 oz) pure pumpkin puree NOT pumpkin pie mix
- 4 large eggs
- 12 oz evaporated milk room temperature
- 1.5 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice blend
- 2 tsp cinnamon
- 15.25 oz spice cake mix I used Duncan Hines brand
- 1.5 cup chopped pecans
- 1 cup unsalted butter melted
- 0.5 cup whole milk
Instructions
Preparation Steps
- Preheat oven to 350°F. Spray a 9x13 inch baking dish with baking spray and set aside.
- In a large mixing bowl, whisk together pumpkin puree, eggs, evaporated milk, sugar, vanilla extract, pumpkin pie spice, and cinnamon until smooth and fully incorporated.
- Pour the pumpkin mixture into the prepared baking dish and spread into an even layer.
- In a medium bowl, stir together the spice cake mix and chopped pecans. Sprinkle evenly over the pumpkin filling.
- In another medium bowl, combine melted butter and whole milk.
- Slowly pour the butter and milk mixture evenly over the top of the dry cake mix layer, ensuring most of the dry mix is submerged under the liquid. Gently push down dry areas with a spoon if needed.
- Bake for 60 minutes or until the top is golden and the center is set.
Notes
This pumpkin dump cake is perfect for fall gatherings and holidays. You can substitute pecans with walnuts or omit nuts for a nut-free version. Serve warm with whipped cream or vanilla ice cream for best results.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!