Description
This pumpkin dump cake is a delightful fall dessert that combines rich pumpkin flavors with a buttery cake topping, making it a comforting treat perfect for any gathering.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup sugar
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup butter, melted
- 1 cup nuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, sugar, evaporated milk, eggs, cinnamon, and nutmeg.
- Mix the ingredients until well combined.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the top of the cake mix.
- If desired, add nuts or chocolate chips on top of the cake mix.
- Bake in the preheated oven for 50 minutes or until the top is golden brown.
- Remove from the oven and let cool slightly before serving.
- Serve warm, optionally with a scoop of ice cream.
Notes
- For the best flavor, use fresh pumpkin puree instead of canned.
- Prep Time: 15
- Cook Time: 50
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: pumpkin, dessert, fall, cake, easy