Description
This easy-to-make dump cake combines the creamy richness of pumpkin pie with a buttery cake topping and crunchy nuts — a cozy fall dessert that’s perfect for sharing.
Ingredients
- 30 ounces pumpkin puree
- 12 ounces evaporated milk
- 4 large eggs
- 1½ cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix
- 1 cup salted butter
- 1 cup chopped walnuts or pecans
- Whipped cream, for serving
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 350°F (175°C). Set aside a 9×13-inch baking dish.
- In a large bowl, mix together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice. Pour the mixture evenly into the baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Optional: sprinkle a little extra pumpkin pie spice on top of the cake mix.
- Melt the butter and pour it evenly over the dry cake mix, or slice the butter thinly and arrange it evenly to cover the surface.
- Sprinkle chopped walnuts or pecans over the top.
- Bake for 1 hour, or until golden and set.
- Serve warm with whipped cream, vanilla ice cream, and a dash of pumpkin spice.
Notes
- Let the cake cool for 15–20 minutes before serving for easier slicing.
- You can substitute walnuts or pecans with pumpkin seeds for a nut-free option.
- Store leftovers in the refrigerator and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
