Description
A simple and comforting pumpkin dump cake with a creamy spiced pumpkin base and a buttery, golden crumb topping, perfect for fall gatherings.
Ingredients
- 425 g pumpkin puree
- 340 ml evaporated milk
- 3 large eggs
- 200 g granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 432 g yellow cake mix
- 225 g unsalted butter, melted
- 120 g chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 175°C (350°F) and grease a 9×13-inch baking dish.
- In a bowl, whisk pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, and ginger until smooth.
- Pour the pumpkin mixture into the prepared dish.
- Evenly sprinkle dry cake mix over the pumpkin layer without stirring.
- Drizzle melted butter over the cake mix to cover as much surface as possible.
- Sprinkle nuts on top if using.
- Bake for 45–50 minutes until edges are set and top is golden.
- Let cool for 10 minutes before serving.
Notes
- Do not mix layers to maintain proper texture.
- Ensure butter covers cake mix for even browning.
- Center should remain slightly soft when done.
- Store refrigerated for up to 4 days.
- Freeze portions 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: 411
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
