Pumpkin Dump Cake
Full of Fall flavor, this Pumpkin Dump Cake is so easy and delicious! It's like a cross between pumpkin pie and cobbler - and perfect for Thanksgiving!
Servings: 12 servings
Ingredients
- 1 can pure pumpkin 29 oz.
- 1 can evaporated milk 12 oz.
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon salt
- 3 teaspoon cinnamon
- 1 box yellow cake mix 15.25 oz.
- ¾ cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray and set aside.
- In a medium bowl, combine the pumpkin, milk, eggs, sugar, salt, and cinnamon until well mixed. Pour the batter into the prepared pan.
- Sprinkle the dry cake mix over the top of the batter. Pour the melted butter over the top. Sprinkle with pecans.
- Bake for 50 minutes.
- Allow the cake to cool 10 minutes before serving.
Notes
- Try this dump cake recipe with a spice cake mix or chocolate cake mix for a yummy flavor twist! A white cake mix or butter pecan mix is great, too!
- If you're not a fan of nuts, you can omit the pecans.
- Serve this dump cake with a dollop of whipped cream or a scoop of ice cream for a super indulgent treat!
Nutrition
Calories: 469kcal | Carbohydrates: 62g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 651mg | Potassium: 311mg | Fiber: 4g | Sugar: 41g | Vitamin A: 11162IU | Vitamin C: 4mg | Calcium: 208mg | Iron: 2mg
