Easy Pumpkin Dump Cake (With Cake Mix!)
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
12 Servings
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Calories
413 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Easy Pumpkin Dump Cake (With Cake Mix!)
Description
This pumpkin dump cake brings together a smooth pumpkin base created by mixing canned pumpkin puree, eggs, sweetened condensed milk, brown sugar, and pumpkin pie spice. The layered topping crafted from spice cake mix blended with melted butter adds a sandy textured crust that bakes to a golden brown, complementing the moist pumpkin underneath. The baking process allows the cake mix to crisp while the pumpkin layer stays tender.
The cake is intended to cool fully before slicing to allow the layers to set, resulting in easy serving and clean pieces. Optional garnishes like chopped pecans and whipped cream add contrasting textures and richness. This versatility makes the cake suitable as an autumn dessert or festive treat.
Using canned pumpkin puree is standard, but fresh pumpkin puree in the specified amount can be substituted to keep a balanced moisture and flavor. The cake requires baking in a 9x13 dish at moderate oven temperature for close to an hour for best texture development.
Ingredients
- 29 ounces pumpkin Canned, About 3 1/2 cups, puree
- 3 egg
- 14 ounces sweetened condensed milk
- ¼ cup brown sugar
- 2 teaspoons pumpkin pie spice
- 15.25 ounces spice cake mix
- ½ cup butter melted
- pecans optional garnish
- Whipped Cream optional garnish
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 baking dish with cooking spray.
- In a large bowl add pumpkin, eggs, sweetened condensed milk, brown sugar, and pumpkin spice, Mix all ingredients together until smooth.
- Spread the pumpkin mixture evenly into the bottom of the baking dish.
- In a medium-sized bowl, stir together the cake mix and melted butter until the mixture until it looks like thick sand. Sprinkle the cake mix and butter mixture over the top of the pumpkin in the baking dish.
- Bake the pumpkin cake in the oven for 50 to 60 minutes until cooked through. The cake crumbles on top will turn a golden brown.
- Let the pumpkin cake to cool completely, at least thirty minutes..Then slice and serve. Top with chopped pecans, whipped cream and extra cinnamon if desired. Enjoy!
Notes
- You can substitute two 15-ounce cans of pumpkin for a single 29-ounce can of pumpkin puree.
- Fresh pumpkin puree can be used if measuring about 3 1/2 cups for equivalent moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 367mg | 15% |
| Potassium | 427mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 11050IU | 221% |
| Vitamin C | 4mg | 4% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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