Description
Pumpkin Spice Dump Cake is the ultimate fall dessert, combining the rich flavors of pumpkin, cinnamon, and nutmeg in an effortlessly delicious cake. This easy-to-make treat bakes up beautifully golden and is perfect for cozy gatherings or a sweet indulgence on chilly nights. Simply layer your ingredients, pop it in the oven, and enjoy the warm aromas that fill your kitchen as it bakes. Serve it warm with a scoop of ice cream or a dollop of whipped cream for an irresistible finish.
Ingredients
Scale
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie mix)
- 1 box (15.25 oz) yellow cake mix (or spice cake mix)
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 3/4 cup packed light brown sugar
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- Whipped cream and ground cinnamon (for serving)
Instructions
- Whisk Pumpkin Custard: Preheat oven to 350°F (175°C). Grease a 9×13 baking dish. Whisk together pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice, vanilla, and salt until smooth.
- Pour into Dish: Pour the spiced pumpkin mixture into the greased baking dish and spread evenly.
- Add Cake Mix & Butter: Sprinkle dry cake mix evenly over pumpkin. Drizzle melted butter evenly across the top.
- Bake Until Golden: Bake uncovered for 50 to 60 minutes until top is golden brown and center is set.
- Cool & Serve: Let cool for 15 minutes. Slice and serve warm topped with whipped cream and cinnamon!
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 18g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg