Description
Pumpkin Pie Dump Cake: The Easiest, Coziest Fall Dessert
Ingredients
Scale
- 1 can (15 ounce) pumpkin puree
- 1 can (12 ounce) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 package (15.25 ounce) spice cake mix
- 1/2 cup unsalted butter, melted
- whipped cream (optional)
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon. Stir until well combined.
3. Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly. Sprinkle the spice cake mix over the top.
4. Drizzle the melted butter evenly over the top of the cake mix.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow to cool slightly, then serve warm, optionally topping with whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg