Fall Pumpkin Dump Cake

This Fall Pumpkin Dump Cake is an easy and delightful dessert that embodies the flavors of autumn.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 12 slices

Course: Sweets & Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pumpkin Mixture

1 can pumpkin puree brings rich, autumnal flavor
1 can evaporated milk adds creaminess
2 large eggs provide structure
1 cup sugar sweetens the cake
2 teaspoons ground cinnamon infuses warm notes
1 teaspoon ground nutmeg adds depth
1 teaspoon ground ginger gives a touch of zest

For the Topping

1 box yellow cake mix creates a buttery topping
1 cup chopped pecans or walnuts adds crunch and nutty flavor
1/2 cup butter, melted ensures a golden and rich topping

Equipment

9×13-inch baking dish

Method

How to Make Fall Pumpkin Dump Cake

Preheat your oven to 350°F (175°C).
Mix together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger in a large bowl until well combined.
Pour the pumpkin mixture into a greased 9×13 inch baking dish, spreading it evenly.
Sprinkle the dry cake mix evenly over the pumpkin mixture without stirring.
Top with chopped nuts, spreading them for a satisfying crunch.
Drizzle the melted butter generously over the top.
Bake for 50-60 minutes until the center is set and golden brown.
Let it cool before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For an extra treat, top with a scoop of vanilla ice cream when serving.

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