Description
This Easy Pumpkin Dump Cake recipe is a simple and delicious dessert, perfect for fall gatherings. You can make it quickly with minimal effort.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 box (15.25 ounce) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, and cloves. Mix well.
- Pour pumpkin mixture into the prepared baking dish.
- Sprinkle dry cake mix evenly over the pumpkin mixture.
- Pour melted butter evenly over the cake mix.
- Sprinkle chopped nuts (if using) over the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes
- Serve warm with whipped cream or vanilla ice cream.
- Store leftovers in the refrigerator.
- You can substitute spice cake mix for yellow cake mix for a more intense spice flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg