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Simple Pumpkin Dump Cake

Close-up of a square slice of moist, orange pumpkin dump cake with a caramelized top, served on a white plate.
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Make this easy fall dessert using a box cake mix. It serves a crowd and is perfect for potlucks.

Ingredients

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  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 (18.25 ounce) box spice or yellow cake mix
  • 1 cup chopped pecans (optional)
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, cinnamon, nutmeg, and cloves until fully combined. This is your pumpkin base.
  3. Pour the pumpkin mixture evenly into the prepared baking pan.
  4. Sprinkle the dry cake mix evenly over the pumpkin layer. Do not mix.
  5. Sprinkle the chopped pecans over the cake mix layer, if using.
  6. Drizzle the melted butter evenly over the top layer. Again, do not mix.
  7. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  8. Let the cake cool completely before serving. Serve warm or at room temperature with whipped cream topping.

Notes

  • You can prepare this dessert a day ahead. Cover the cooled cake tightly with plastic wrap and store it at room temperature for up to 2 days.
  • This recipe works well as a make ahead dessert for Thanksgiving gatherings.
  • Top generously with whipped cream just before serving for the best presentation.

Nutrition

Find it online: https://delishcraze.com/pumpkin-dump-cake-easy-fall-dessert/