Description
This Pumpkin Pie Dump Cake is the ultimate stress-free autumn dessert. Combining a rich, spiced pumpkin custard base with a buttery, golden cake-mix topping, this recipe delivers the classic flavors of a traditional pumpkin pie without the tedious crust preparation. It is a reliable, crowd-pleasing treat perfect for chilly evenings and holiday gatherings, offering a delightful contrast of textures that will impress guests of all ages.
Ingredients
1 can (15 oz) Pumpkin Puree
1 can (12 oz) Evaporated Milk
3 large eggs
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp vanilla extract
1 box (15.25 oz) yellow cake mix
1 cup unsalted butter, melted
1/2 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Evenly sprinkle the dry yellow cake mix over the pumpkin layer.
Drizzle the melted butter over the top of the cake mix, ensuring most of the dry mix is moistened.
Sprinkle the chopped pecans evenly over the top.
Bake for 60 minutes or until the center is set and the top is golden brown.
Cool slightly before serving.
Notes
Ensure you use plain pumpkin puree and not canned pumpkin pie filling, as the filling contains pre-added spices and sugar. If you prefer a lighter crunch, you can toast the pecans briefly before sprinkling them on top. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 32g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg