Pumpkin Dump Cake
Pumpkin Dump Cake is one of those Southern desserts that never fails to bring comfort. I remember the smell of pumpkin spice filling our kitchen on cool fall afternoons when my mama baked it fresh from the oven. The sweet and spiced aroma made us gather around the table before the cake even finished baking.
Equipment
- 9×13 baking dish
- Mixing Bowl
- Hand mixer or whisk
- Spatula
Ingredients
- 29 ounces pure pumpkin puree 1 large can or 2 15-ounce cans
- 12 ounces evaporated milk 1 can
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon optional
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 box yellow cake mix
- 1½ sticks butter cut into thin slices
Instructions
- Preheat oven to 350℉.
- Grease a 9×13 baking dish with butter or non-stick spray.
- Combine pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, cinnamon, and vanilla in a large bowl. Mix with a hand mixer on low until smooth.
- Add the eggs one at a time and mix well after each.
- Pour the pumpkin mixture into the baking dish and spread evenly.
- Sprinkle the dry cake mix over the filling and spread it gently.
- Place thin slices of butter across the top of the cake mix.
- Bake for 45 to 50 minutes until golden brown and bubbly.
Nutrition
Serving: 1ServingCalories: 314kcalCarbohydrates: 59gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 49mgSodium: 364mgPotassium: 266mgFiber: 3gSugar: 39gVitamin A: 10791IUVitamin C: 4mgCalcium: 193mgIron: 2mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Tried this recipe?Let us know how it was!