Description
This comforting autumn dessert layers a rich, spiced pumpkin filling with a buttery, crunchy spice cake topping. A stress-free holiday favorite, this dump cake mimics the texture of a professional cobbler with minimal effort. It is the perfect family-friendly treat for busy weeknights when you crave a homemade, warm pumpkin dessert that comes together in one pan with simple pantry staples.
Ingredients
29 oz pumpkin puree
12 oz evaporated milk
4 large eggs
0.5 cup granulated sugar
0.5 cup light brown sugar
2 tsp pumpkin pie spice
1 box spice cake mix
1.25 cups finely chopped pecans or walnuts
1 stick unsalted butter, melted
1–2 tsp cinnamon sugar
Instructions
Preheat your oven to 350 degrees F and place the rack in the center position.
Grease a 9×13 inch baking pan with cooking spray and line with parchment paper.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, and pumpkin pie spice until smooth.
Pour the pumpkin mixture into the prepared 9×13 inch baking pan.
Evenly sprinkle the dry spice cake mix over the pumpkin base.
Distribute the chopped pecans or walnuts over the top of the cake mix.
Drizzle the melted butter evenly over the entire top, ensuring you cover as much dry cake mix as possible.
Sprinkle with cinnamon sugar for a crispy finish.
Bake for 55 minutes or until the topping is golden brown and the edges are bubbling.
Remove from the oven and allow to cool for at least 15 minutes before serving.
Notes
Ensure you use plain canned pumpkin puree, not pre-spiced pumpkin pie filling. Yellow cake mix can be substituted for spice cake mix if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg