Description
Experience the quintessential autumn dessert with this Pumpkin Dump Cake. This one-pan wonder pairs a rich, spiced pumpkin custard base with a buttery, golden-brown crust. Perfectly suited for busy weeknights or festive fall gatherings, it creates a cozy, pie-like flavor profile with minimal effort. By blending high-quality pumpkin puree with a simple yellow cake mix and melted butter, you achieve a professional-grade cobbler texture that is sure to delight every guest at your table.
Ingredients
15 oz can pure pumpkin puree
10 oz can evaporated milk
1 cup light brown sugar
3 large eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup melted butter
1 cup crushed pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth.
Pour the pumpkin mixture evenly into the prepared baking pan.
Sprinkle the dry yellow cake mix evenly over the top of the pumpkin layer.
Drizzle the melted butter evenly over the dry cake mix.
Sprinkle the crushed pecans over the top.
Bake for 50 minutes, or until the top is golden brown and the edges are set.
Remove from the oven and let cool slightly before serving.
Notes
Ensure you are using 100% pure pumpkin puree and not the pre-sweetened pumpkin pie filling. For extra crunch, you can toast the pecans before adding them to the top of the cake. Serve warm, preferably with a scoop of vanilla ice cream.
- Prep Time: 10
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg