Pumpkin Dump Cake
Creamy pumpkin pie base topped with a crunchy top layer made from a simple cake mix and butter topping. A crowd favorite!
Servings: 12
Calories: 371kcal
Equipment
- 9x13 baking dish
Ingredients
- 1 15-ounce can pumpkin
- ¾ cup granulated sugar
- 12 ounces evaporated milk
- 2 eggs slightly beaten
- 2 teaspoons pumpkin pie spice
- 1 box cake mix butter pecan, spice, white, or yellow
- ¾ cup salted butter cold
Instructions
- Preheat an oven to 350 degrees F.
- Grease a 9x13 baking dish with cooking spray.
- Make the pumpkin pie filling: Combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice.
- Sprinkle the cake mix evenly over the pumpkin pie filling.
- Thinly slice the cold butter and distribute evenly over the cake mix.
- Bake until golden brown on the top and the pumpkin pie filling has set, about 55 to 65 minutes.
- Remove from the oven and allow to cool completely before serving.
Notes
Any pumpkin pie filling recipe for one pie can be used as the base of this cake. Make the filling as you normally would, but add it to the bottom of a cake pan rather than a pie crust.
Pecans may be added between the cake mix and butter prior to baking. If the nuts begin to brown too quickly, tent pan with foil.
Up to 1/4 cup additional butter may be required if the butter was cut too thick.
Top with whipped cream, a sprinkle of cinnamon, and candied pecans.
Nutrition
Serving: 13"X3" square | Calories: 371kcal | Carbohydrates: 54g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 457mg | Potassium: 193mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5977IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 2mg
