Pumpkin Pie Dump Cake
Servings 18 servings
Pumpkin Dump Cake is the perfect fall dessert alternative to pumpkin pie! With a dense pumpkin base and a cake topping both loaded with Pumpkin Pie Spice and chopped nuts, this dessert's amazing layers will impress the whole family!
Ingredients
- 30 ounces pumpkin puree 850g
- 12 ounces evaporated milk 354mL
- 4 large eggs
- 1½ cups granulated sugar 300g
- 1 tablespoon vanilla extract
- 2 teaspoon ground cinnamon
- 2 teaspoon pumpkin pie spice
- 1 box yellow cake mix 13 to 15-ounces
- 1 cup salted butter 227g
- 1 cup chopped walnuts or pecans
- whipped cream for serving
- vanilla ice cream for serving
Instructions
- Preheat oven to 350°F and set aside a 9x13-inch baking dish.
- Mix together 30 ounces pumpkin puree, 12 ounces evaporated milk, 4 large eggs, 1½ cups granulated sugar, 1 tablespoon vanilla extract, 2 teaspoon ground cinnamon, and 2 teaspoon pumpkin pie spice.
- Pour the pumpkin mixture into the baking dish.
- Evenly sprinkle the 1 box yellow cake mix over the top of the pumpkin puree mixture. I like to sprinkle mine with a little extra pumpkin pie spice after the cake mix has been added.
- Melt 1 cup salted butter and pour it over the cake mix, or cut the butter into thin slices and evenly distribute them to cover the top of the cake.
- Finally, spread the 1 cup chopped walnuts or pecans evenly over the top of the cake. Bake for 1 hour.
- Serve warm with vanilla ice cream, whipped cream, and a dash of pumpkin spice.
Notes
Recipe Card Notes:
- Make sure you use Pumpkin Puree and NOT Pumpkin Pie Filling.
- Cake mix is dry when added.
Recipe Variations:
- Chocolate: Use your favorite chocolate cake mix instead of yellow cake mix for a pumpkin and chocolate mashup!
- Spice Cake: Use a spice cake mix instead of yellow cake mix for an even spicier version!
- Gluten-Free: Use a gluten-free cake mix instead of regular cake mix. No additional changes need to be made to the recipe.
- More Crunch: Instead of melting the butter before adding it to the top of the cake. Try cutting cold butter into thin slices and arranging them over the top of the cake before making. This method tends to add a but more crunch to the top of the cake.
- Toffee: Sprinkle some Toffee Bits over the top of the cake before baking for a rich and salty twist.
Serving & Storing Tips:
- This cake is best served warm, but can be served at room temperature or cold.
- Cake should be consumed within 4 to 6 hours after baking or covered and refrigerated for 3 to 4 days.
Nutrition
Calories: 230kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 223mg | Potassium: 61mg | Fiber: 1g | Sugar: 29g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 1.1mg
Find it online: www.sugarandsoul.co/pumpkin-crumble-cake/