Easy Pumpkin Dump Cake
This Easy Pumpkin Dump Cake Recipe with yellow cake mix and canned pumpkin makes a delicious dessert for Thanksgiving or any fall gathering.
Servings: 12
Cost: $10
Ingredients
- 29 ounces pure pumpkin puree 1 large can or 2 15 ounce cans pumpkin puree
- 12 ounces evaporated milk 1 can
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon optional
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 box yellow cake mix
- 1½ sticks butter cut into thin slices
Instructions
- Preheat oven to 350℉
- Grease a 9x13 baking dish with butter or non-stick spray
- Add pumpkin puree, milk, brown sugar, pie spice, cinnamon and vanilla extract to a large bowl
- Use a hand mixer to mix the ingredients together on low speed until combined
- Add the eggs, 1 at a time, beating well after each one. When, mixture is fully combined and smooth, pour into prepared baking dish
- Sprinkle dry cake mix over pumpkin filling, and spread with a spatula or knife so that it covers the pumpkin pie filling
- Place pats of butter in neat rows over cake mix, and bake uncovered for 45 to 50 minutes or until top is golden brown and filling is hot and bubbly
Video
Notes
Cake is done when top is golden brown and filling is thick and not runny.
Filling won't be very firm until the cake cools completely.
If you only have a can of pie filling, do not use the additional spices listed in the recipe.
Nutrition
Calories: 411kcal | Carbohydrates: 62g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 471mg | Potassium: 296mg | Fiber: 3g | Sugar: 42g | Vitamin A: 11152IU | Vitamin C: 4mg | Calcium: 212mg | Iron: 2mg
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