Simple Pumpkin Dump Cake (Printer-Friendly)
Creamy pumpkin layer with spiced cake topping baked golden for an effortless fall dessert packed with warm flavors.
# List of Ingredients:
→ Pumpkin Mixture
01 -
1 can (15 oz) pumpkin purée
02 -
1 can (12 oz) evaporated milk
03 -
3 large eggs
04 -
1 cup granulated sugar
05 -
1 teaspoon ground cinnamon
06 -
½ teaspoon ground nutmeg
07 -
½ teaspoon ground ginger
08 -
½ teaspoon salt
→ Topping
09 -
1 box yellow cake mix (approximately 15.25 oz)
10 -
1 cup (2 sticks) unsalted butter, melted
11 -
½ cup chopped pecans (optional)
# Preparation Steps:
01 -
Preheat oven to 350°F. Thoroughly grease a 9×13 inch baking dish to prevent sticking.
02 -
In a large bowl, whisk pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth and homogenous.
03 -
Evenly pour the pumpkin mixture into the prepared baking dish, spreading as necessary.
04 -
Sprinkle dry yellow cake mix uniformly over the pumpkin layer, covering the entire surface.
05 -
Drizzle melted butter over the cake mix, covering as much area as possible to ensure even baking and a crisp texture.
06 -
Optionally sprinkle chopped pecans evenly over the top for added texture and flavor.
07 -
Bake in preheated oven for 50 to 55 minutes until the top is golden brown and the center is firm to touch.
08 -
Allow to cool slightly before serving. Serve warm, optionally with whipped cream or vanilla ice cream for enhanced richness.
# Additional Suggestions:
01 -
For best flavor and texture, serve warm and consider topping with whipped cream or vanilla ice cream.