Pumpkin Dump Cake
A delightful and easy fall dessert that combines pumpkin puree, evaporated milk, and spice cake mix for a comforting treat.
Ingredients
Main Ingredients
- 30 oz Canned Pumpkin Puree Use plain pumpkin puree, not pumpkin pie filling.
- 12 oz Evaporated Milk
- 1 cup Light Brown Sugar Can be adjusted for sweetness.
- 15.25 oz Boxed Yellow Cake Mix
- 3 Eggs Enhances the texture.
- 1 tbsp Pumpkin Pie Spice Optional, add to enhance flavor.
- 1/2 cup Chopped Pecans Optional, for added crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, and light brown sugar until smooth.
- Gently fold in the spice cake mix until just combined, being careful not to overmix.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle chopped pecans on top if desired.
Baking
- Bake in the preheated oven for about 60 minutes, or until edges are golden and a toothpick inserted in the center comes out clean.
Serving
- Allow the cake to cool for at least 10 minutes before serving.
- Serve warm topped with whipped cream or vanilla ice cream, and drizzle with caramel sauce for extra flavor.
Notes
Store the pumpkin dump cake at room temperature for up to 3 days, or refrigerate for up to 5 days. It can also be frozen for up to 2 months.