Description
This irresistible pumpkin dump cake recipe is the best and easiest way to enjoy a moist and creamy fall dessert. It’s a simple pumpkin dump cake that’s quick to make and incredibly delicious.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (18.25 ounce) box yellow cake mix
- 1 cup chopped pecans or walnuts (optional)
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract until well combined. This is your creamy pumpkin filling.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir.
- If using, sprinkle the chopped nuts over the cake mix.
- Slowly and evenly pour the melted butter over the dry cake mix, ensuring all areas are covered.
- Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the irresistible pumpkin dump cake cool for at least 15 minutes before serving.
Notes
- Serve warm with whipped cream or vanilla ice cream.
- For a spicier flavor, add an extra 1/2 teaspoon of cinnamon and a pinch of ground cloves.
- This dump cake with pumpkin filling is delicious with a spice cake mix as well.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cake
- Calories: Approximately 450 kcal
- Sugar: Approximately 45g
- Sodium: Approximately 300mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 55g
- Fiber: Approximately 2g
- Protein: Approximately 5g
- Cholesterol: Approximately 70mg