Description
This Pumpkin Dump Cake is a simple, comforting dessert made by layering pumpkin puree and spices with cake mix and buttery topping, baked to golden perfection. It’s perfect for fall gatherings or any time you crave a cozy, sweet treat.
Ingredients
Scale
Main Ingredients
- 1 (15 ounce) can pure Pumpkin
- 1 (10 ounce) can Evaporated Milk
- 1 cup light brown sugar
- 3 eggs
- 3 teaspoons pumpkin pie spice
Topping
- 1 box yellow cake mix
- 1 cup (2 sticks) butter melted
- 1 cup coarsely crushed graham crackers or pecans
- 1/2 cup toffee bits (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F. Coat a 9×13 inch baking pan with nonstick spray and set aside.
- Mix Pumpkin Base: In a large bowl, combine the pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir well until fully combined.
- Assemble Cake Layers: Pour the pumpkin mixture into the prepared baking pan. Evenly sprinkle the entire box of yellow cake mix on top of the pumpkin mixture.
- Add Toppings: Sprinkle the crushed graham crackers or pecans over the cake mix layer, followed by toffee bits if using.
- Add Butter: Pour the melted butter evenly over the entire top of the assembled cake layers.
- Bake: Bake in the preheated oven for 50 minutes until the center is set and the edges are lightly browned.
- Serve: Allow to cool slightly and serve warm or at room temperature. Optional: Serve with ice cream or whipped cream for extra indulgence.
Notes
- For a nut-free version, omit pecans and use only graham crackers.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Make sure to evenly pour the melted butter to ensure a crisp, golden topping.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
