Description
A simple and delicious pumpkin dump cake recipe, perfect for fall gatherings.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (18.25 ounce) package yellow cake mix
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract. Pour into a greased 9×13 inch baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin mixture.
- Top with chopped pecans or walnuts, if using.
- Drizzle the melted butter evenly over the top.
- Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
- Serve warm with whipped cream or vanilla ice cream.
- For a cream cheese variation, mix 4 ounces of softened cream cheese with the pumpkin mixture.
- Ensure the cake mix is spread evenly for consistent baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
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