Easy Pumpkin Dump Cake
This Easy Pumpkin Dump Cake Recipe made with canned pumpkin and yellow cake mix is one of the easiest pumpkin desserts ever. This easy recipe is sure to be a family favorite, and it's perfect for fall gatherings and Thanksgiving!
Prep Time 10 minutes minutes Cook Time 50 minutes minutes
29 ounces 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
Preheat oven to 350 degrees
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
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.
Calories: 411 kcal | Carbohydrates: 62 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 85 mg | Sodium: 471 mg | Potassium: 296 mg | Fiber: 3 g | Sugar: 42 g | Vitamin A: 11152 IU | Vitamin C: 4 mg | Calcium: 212 mg | Iron: 2 mg