Pumpkin Dump Cake is a simple yet decadent dessert that combines the creamy, spiced flavors of pumpkin pie with the buttery crunch of a cake topping. Perfect for fall gatherings or a cozy night in, this cake requires minimal effort and delivers big on taste. The pumpkin base is spiced with cinnamon, nutmeg, and cloves, while the top layer is a buttery, golden crust that forms effortlessly as it bakes. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert that’s sure to please pumpkin lovers and dessert enthusiasts alike.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 box yellow cake mix
- 1 cup chopped pecans (optional)
- 3/4 cup unsalted butter, melted
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, cloves, and salt until smooth. Pour this mixture into the prepared baking dish and spread it evenly.
- Add the Cake Layer: Sprinkle the dry cake mix evenly over the pumpkin mixture, covering the entire surface.
- Add Toppings: Sprinkle the chopped pecans over the cake mix, if using, then pour the melted butter evenly over the top, making sure to cover as much of the cake mix as possible.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the filling is set.
- Serve: Allow the cake to cool slightly before serving. Top with whipped cream or ice cream if desired.
Enjoy the cozy flavors of fall with every bite of this warm and satisfying Pumpkin Dump Cake!
