Pumpkin Dump Cake
User Reviews
4.4
Pumpkin Dump Cake
Description
Pumpkin Dump Cake is constructed by stirring together eggs, canned pumpkin puree, evaporated milk, granulated sugar, pumpkin pie spice, and salt to form a flavorful pumpkin batter. This is poured into a prepared baking dish. A layer of yellow cake mix is then sprinkled evenly over the pumpkin mixture, followed by chopped pecans. Pouring melted butter over the top before baking helps create a crispy, golden crust while keeping the inside moist and tender.
The baking process at 350°F for 45 to 50 minutes sets the center and browns the topping nicely. The result is a dense, moist, and warmly spiced cake that highlights pumpkin flavor without the heaviness of traditional pumpkin pies.
This cake can be enjoyed warm directly from the oven or cooled to room temperature. Suggested accompaniments include whipped cream, ice cream, caramel sauce, extra pecans, or a sprinkle of cinnamon and pumpkin pie spice to enhance the autumnal profile.
Leftover cake stores well in an airtight container in the refrigerator. If pumpkin pie spice is unavailable, cinnamon or a cinnamon-nutmeg mix can be substituted. An easy homemade pumpkin pie spice blend is also an option for authentic flavor.
Ingredients
- 4 egg
- 15 oz pumpkin puree not pumpkin pie filling, canned
- 12 oz evaporated milk can
- 1 1/2 cup granulated sugar
- 2 teaspoon pumpkin pie spice see notes for substitution
- 1 teaspoon salt
- 1 yellow cake mix 15.25 ounces
- 1 cup butter melted
- 1 cup pecans
Instructions
- Preheat oven to 350° F and spray a 13 x 9 inch baking dish with cooking spray.
- Put the eggs in a large bowl and whisk to mix and break up the yolks.
- Add the pumpkin, evaporated milk, granulated sugar, pumpkin pie spice and salt. Mix well.
- Pour the batter into the prepared baking dish.
- Sprinkle cake mix evenly over the top of the pumpkin mixture.
- Chop the pecans and sprinkle them evenly over the cake mix.
- Melt the butter in the microvwave. Then drizzle it over the top of the batter, trying to evenly coat the ingredients with butter.
- Bake in the preheated oven for 45 to 50 minutes, until center is set and topping is nicely browned and a toothpick inserted in the cake comes out clean.
- Serve warm or at room temperature.
- Somoe suggested toppings - whipped cream, ice cream, caramel sauce, pecans, cinnamon, pumpkin pie spice
Notes
- Store leftover cake in an airtight container in the refrigerator to maintain freshness.
- If you don't have pumpkin pie spice, use cinnamon alone or combined with nutmeg as a substitute.
- You can make your own pumpkin pie spice blend for more control over the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 520kcal | 26% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 682mg | 28% |
| Potassium | 241mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 6140IU | 123% |
| Vitamin C | 2mg | 2% |
| Calcium | 195mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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