Ingredients
1 can (15 oz) pure pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 box (15.25 oz) yellow cake mix
1 cup (2 sticks) unsalted butter, melted or thinly sliced
1 cup chopped pecans (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or non-stick cooking spray.
Step 2: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until completely smooth.
Step 3: Pour the pumpkin mixture into the prepared baking dish and spread it out evenly with a spatula.
Step 4: Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture. Do not stir. If using pecans, sprinkle them over the cake mix layer.
Step 5: Drizzle the melted butter evenly over the entire surface of the cake mix, ensuring as much of the dry mix is covered as possible. Bake for 50-60 minutes until the edges are bubbling and the top is golden brown.
Notes
Ensure you use pure pumpkin puree and not pumpkin pie filling for the best results. For a crunchier top, use thinly sliced cold butter instead of melted butter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 28g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: pumpkin dump cake recipe, fall desserts, easy baking, pumpkin spice cake
