Description
This comforting and moist pumpkin dump cake brings the warm, aromatic flavors of autumn to your table with minimal effort. By combining smooth pumpkin puree with rich spice cake mix, evaporated milk, and creamy butter, this dessert delivers a bakery-quality texture that is perfect for busy weeknights or holiday gatherings. It is a reliable, crowd-pleasing treat that simplifies your time in the kitchen without sacrificing the deep, spiced profile that makes fall baking so special.
Ingredients
15 oz can plain pumpkin puree
12 oz can evaporated milk
3 large eggs
1 cup granulated white sugar
1 teaspoon ground cinnamon
1 box spice cake mix
1 cup (2 sticks) unsalted butter, melted
Instructions
Preheat your oven to 350°F.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and ground cinnamon until smooth.
Pour the pumpkin mixture into a greased 9×13 inch baking dish.
Evenly sprinkle the dry spice cake mix over the top of the pumpkin layer.
Drizzle the melted butter evenly over the dry cake mix.
Bake for 60 minutes or until the top is golden and set.
Remove from the oven and allow it to cool slightly before serving.
Notes
Ensure you use 100% pure pumpkin puree and not pumpkin pie filling. For best results, use room temperature eggs. Serve warm with a dollop of whipped cream if desired.
- Prep Time: 10
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg