Pumpkin Dump Cake
- Replies 0
This Pumpkin Dump Cake is a fall favorite, combining the cozy flavors of spiced pumpkin with a buttery, crumbly cake topping. It’s incredibly simple—just dump the ingredients into a pan, bake, and enjoy a warm, comforting dessert that’s perfect for any autumn gathering!
Ingredients:
This tasty recipe comes straight from Simply Recipes. Want more ideas? Check out the delicious recipes waiting for you in our forum here!
Ingredients:
- 1 (15-ounce) can pumpkin pie filling (not plain canned pumpkin)
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 (13.25 to 15.25 ounce) box spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans, optional
- Whipped cream or ice cream, for serving, optional
- Ground cinnamon, ground nutmeg, or pumpkin pie spice, for garnish, optional
- Preheat the oven to 350°F.
- Assemble the cake:
Add the pumpkin pie filling, evaporated milk, and eggs to a 9x13-inch pan. Whisk until evenly combined.
Sprinkle the spice cake mix over the pumpkin mixture in an even layer.
Drizzle the melted butter evenly over the cake mix, covering it as much as possible (it’s fine if a few little dry spots remain). Sprinkle the chopped pecans on top, if using. - Bake:
Bake the cake until it is beginning to brown around the edges, 50 minutes to 1 hour. The toothpick test won’t work with this cake; it will remain gooey in the center when it’s done. It should jiggle just a little bit, but if it is very liquidy when moved, let it bake for a few minutes longer.
Let the cake cool to room temperature in the pan, about 2 hours. At this point, it’s ready to serve at room temperature or chill in the fridge for a few hours or up to a day in advance, and can be served chilled.
Quick, spiced, comforting autumn indulgence. Image Credit: Simply Recipes
This tasty recipe comes straight from Simply Recipes. Want more ideas? Check out the delicious recipes waiting for you in our forum here!
