Description
This delicious pumpkin dump cake comes together in about 50 minutes and is perfect for fall gatherings and cozy evenings.
Ingredients
Scale
- 1 (15 oz) can pure pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 (15.25 oz) box yellow cake mix
- 1 cup chopped pecans or walnuts (optional)
- ½ cup unsalted butter, melted
- Salt (a couple pinches)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla; whisk until smooth.
- Spread the pumpkin mixture evenly into the prepared dish.
- Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring.
- If using, scatter the chopped nuts on top of the cake mix.
- Drizzle the melted butter generously over the top.
- Bake for 45-50 minutes or until the top is golden brown and bubbly.
- Allow to cool slightly before serving.
- Serve warm and enjoy!
Notes
Serve with whipped cream, ice cream, or a drizzle of caramel sauce.
Keeps well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg