Description

Looking for the easiest fall dessert? Try this foolproof Pumpkin Dump Cake. With just one pan and a few pantry staples, you’ll have a buttery, spiced pumpkin treat that tastes like pie and cake rolled into one. No mixers, no fuss—just whisk, dump, bake, and enjoy. Topped with crunchy pecans (or walnuts), this versatile recipe is perfect for holidays, potlucks, or cozy nights in. Serve it warm with ice cream, cut it into bars for parties, or eat it cold right from the fridge.

Ingredients

Scale

15 oz canned pumpkin puree
12 oz evaporated milk
1 cup packed brown sugar
3 large eggs
2 tsp pumpkin pie spice
15.25 oz spice cake mix (or substitute yellow cake mix)
1 cup butter, melted
1 cup chopped pecans or walnuts

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Instructions

Preheat the oven to 350ºF.
Grease the bottom and sides of a 9×13 inch cake pan with non-stick cooking spray.
In a large bowl combine the pumpkin, evaporated milk, brown sugar, eggs and pumpkin pie spice.
Whisk until combined. Pour this mixture into the greased pan.
Sprinkle the cake mix powder on top of the batter as evenly as possible.
Sprinkle the nuts evenly over the batter.
Pour the melted butter evenly over the top of the cake.
Bake for 45-50 minutes, until the edges are browned and the center is set.

Category: recipe
Method: oven
Cuisine: American