Description
Experience the comforting warmth of autumn with this effortless pumpkin dump cake. This dessert perfectly marries a rich, custard-like spiced pumpkin base with a buttery, golden-brown cake crust. Ideal for holiday gatherings or a cozy night in, it combines convenience with gourmet flavor. Each bite offers a delightful contrast of textures, enhanced by a crunch of nuts and the aromatic notes of cinnamon and pumpkin spice. It is a simple yet impressive treat that captures the heart of fall baking without any complex preparation.
Ingredients
30 ounces pumpkin puree
12 ounces evaporated milk
4 large eggs
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup salted butter, melted or sliced thin
1 cup chopped walnuts or pecans
Whipped cream or vanilla ice cream for serving
Instructions
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, cinnamon, and pumpkin pie spice until smooth.
Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
Top with the chopped nuts.
Drizzle the melted butter over the cake mix layer (or dot with thin slices of butter to ensure even coverage).
Bake for 60 minutes, or until the top is golden brown and the edges are bubbling.
Allow to cool slightly before serving with whipped cream or vanilla ice cream.
Notes
Ensure you use pure pumpkin puree and not pre-mixed pumpkin pie filling. Store leftovers in the refrigerator for up to 3 days. The cake is best served warm.
- Prep Time: 10
- Cook Time: 60
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American