Pumpkin Dump Cake Recipe
Simple and delicious pumpkin dump cake preps in minutes. With all of these earthy flavors, it's perfect all fall long!
- 1 (30-ounce) can pumpkin puree canned
- 1 (16-ounce) can evaporated milk
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
- 1 cup sugar
- 4 eggs
- 2 teaspoon cinnamon
- 1 (15.25-ounce) package yellow cake mix
- 1 cup chopped pecans
- 3/4 cup butter
Preheat oven to 350°F.
Mix pumpkin, milk, ginger, cloves, sugar, eggs, and cinnamon in a large bowl. Pour into a greased and floured 9x13 pan.
Sprinkle cake mix and chopped pecans on top.
Cut butter very thin and cover all over the cake mix.
Bake for 1 hour and serve warm with whipped cream. ENJOY!
Leftovers. We like to serve this warm, but if you have leftovers, cover and store in the refrigerator for 2–3 days. Reheat in the microwave at 30-second intervals until warm.
No yellow cake mix on hand? You can use a pumpkin spice cake mix instead or make your own homemade mix. To make your own, whisk together 2¼ cups all-purpose flour, 1½ cups sugar, 3½ teaspoons baking powder, 1 teaspoon salt, and 4 tablespoons unsalted butter. Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix!
Serving: 1slice | Calories: 201kcal | Carbohydrates: 15g | Protein: 2g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 91mg | Potassium: 52mg | Fiber: 1g | Sugar: 14g | Vitamin A: 362IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.4mg