Easy Pumpkin Dump Cake
User Reviews
5
Easy Pumpkin Dump Cake
Description
Easy Pumpkin Dump Cake is made by combining pumpkin puree with evaporated milk, sugar, eggs, and pumpkin pie spice, then spreading this mixture evenly in a prepared baking pan. A boxed spice cake mix is sprinkled on top, followed by chopped pecans and melted butter to moisten the dry topping.
The cake bakes at 350°F for about one hour, during which the dry cake mix absorbs moisture and forms a soft layer beneath the crunchy pecan topping. The dessert may appear slightly jiggly when removed but firms up as it cools. Chilling further helps it hold together and enhances its texture.
The resulting cake delivers warm pumpkin flavor accentuated by spice and a buttery, nutty finish. It pairs well with ice cream or caramel sauce.
Serving chilled is recommended to maintain structure and ease serving. Additional baking time can be added if the cake remains too soft initially.
Ingredients
- 30 ounces pumpkin puree not pumpkin pie filling
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg
- 2 teaspoons pumpkin pie spice
- 1 spice cake mix boxed
- 1 cup pecans chopped
- 1 cup butter melted
Instructions
- Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking pan and set it aside.
- In a large bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice. Pour the mixture into the baking pan and spread evenly.
- Lightly spread the cake mix evenly over the top of the pumpkin mixture, covering it completely. Evenly sprinkle the chopped pecans on top of the cake mix.
- Melt the butter and pour over the top of the cake mix, making sure to cover as much of it as possible.
- Set in the preheated oven and bake for 1 hour.
- Remove the pan after 1 hour. It may still be a little jiggly, but it will continue to set as it cools. (If it is very jiggly, continue to bake for an additional 10 minutes).
- Let the pan come to room temperature. Once it has cooled, it is best to place the pan in the refrigerator and chill before slicing and serving.
- Serve chilled with ice cream and caramel sauce or your choice of topping.
Notes
- This cake is best served chilled for better texture and to help it hold together.
- If the cake is very jiggly after baking, extend baking 10 minutes and let cool to set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 16 | |
| Calories | 372kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 66mg | 22% |
| Sodium | 332mg | 14% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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