Description
Indulge in the flavors of fall with this delightful Pumpkin Pie Dump Cake. A simple yet delicious dessert that combines the richness of pumpkin pie with the ease of a dump cake.
Ingredients
Scale
Pumpkin Filling:
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
Cake Layer:
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
- nonstick cooking spray
Instructions
- Preheat and Prep: Preheat oven to 350°F and spray a 9×13-inch baking dish. In a bowl, mix pumpkin purée, milk, eggs, sugar, and spice.
- Layer: Pour pumpkin mixture into dish, sprinkle cake mix, drizzle butter, add pecans if desired.
- Bake: Bake for 50–60 minutes until golden and set.
- Cool and Serve: Cool before serving. Enjoy warm or chilled, topped with whipped cream or ice cream.
Notes
- Spice cake mix can be used for added flavor.
- Leftovers can be refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
