Description
This pumpkin dump cake is a moist and effortless dessert that perfectly combines the comfort of a pumpkin custard with a golden, spiced crumble. Ideal for festive autumn gatherings, this crowd-pleasing recipe uses pantry staples to deliver gourmet flavor with minimal technical effort. The blend of cinnamon, ginger, and cloves creates a nostalgic holiday aroma that makes your kitchen smell divine while it bakes to perfection.
Ingredients
29 oz Pumpkin Puree (not pie filling)
12 fl oz Evaporated Milk
3 large eggs
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1/4 tsp cloves
15.25 oz spice cake mix
1/2 cup pecans, coarsely chopped
1/2 cup butter, melted
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
Grease a 9×13-inch baking pan thoroughly.
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, cinnamon, ginger, salt, and cloves.
Pour the pumpkin mixture into the prepared baking pan.
Evenly sprinkle the dry spice cake mix over the pumpkin base.
Scatter the chopped pecans over the top of the cake mix.
Drizzle the melted butter evenly over the surface.
Bake for 60 minutes, or until the center is set and the top is golden brown.
Cool slightly before serving.
Notes
Ensure you use pure pumpkin puree, as pumpkin pie filling already contains sugar and spices which will alter the final flavor. Serve warm with a scoop of vanilla ice cream or whipped cream for an extra festive touch. Store leftovers covered 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: 285
- Sugar: 32g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg