Description
This cozy, effortless pumpkin dump cake features a luscious, spiced pumpkin custard base topped with a perfectly golden, buttery cake crust. It is the ideal solution for busy weeknights or unexpected guests, offering a comforting flavor profile reminiscent of autumn. By using the ‘dump’ method, you achieve a sophisticated dessert with minimal cleanup, making it a reliable staple for both novice bakers and those looking for a quick, impressive treat that satisfies the whole family.
Ingredients
29 ounces pumpkin puree (100% pure)
12 fluid ounces evaporated milk
3 large eggs
1/2 cup packed brown sugar
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
15.25 ounce box spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup unsalted butter, melted
Instructions
Preheat oven to 350 degrees F and grease a 9×13-inch baking pan.
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, cinnamon, ginger, salt, and cloves until smooth.
Pour the pumpkin mixture into the prepared baking pan.
Evenly sprinkle the dry spice cake mix over the pumpkin base.
Distribute the chopped pecans over the top of the cake mix.
Drizzle the melted butter evenly over the entire surface, ensuring the dry cake mix is mostly covered.
Bake for 60 minutes or until the edges are golden and the center is set.
Allow to cool slightly before serving.
Notes
Ensure you use pure pumpkin puree, not pre-spiced pumpkin pie filling. For a nut-free version, simply omit the pecans or substitute with toasted pepitas. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 38g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg