PrintEasy Pumpkin Dump Cake
A simple, crowd-pleasing fall dessert made with pumpkin puree and cake mix, perfect for potlucks and Friendsgiving.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (14.5 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (18.25 ounce) box yellow cake mix
- 1 cup chopped pecans (optional)
- 1 cup (2 sticks) unsalted butter, melted
- Whipped cream, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until well combined.
- Pour the pumpkin mixture evenly into the prepared baking pan.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- If using, sprinkle the chopped pecans over the cake mix.
- Pour the melted butter evenly over the cake mix and pecans.
- Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool for at least 15 minutes before serving. Serve warm, topped with whipped cream if desired.
Notes
- This cake can be assembled a day in advance and refrigerated. Bake as directed before serving.
- For a different flavor, try using a spice cake mix instead of yellow cake mix.
- Ensure your pumpkin puree is not pumpkin pie filling.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg