Pumpkin Dump Cake Recipe

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Pumpkin Dump Cake

Margie Rouzer

By
@MargRN

This is one of the easiest desserts you'll ever make! And, it's so yummy!! It's best when it's still warm, so we warm our leftovers up in the microwave. Enjoy!


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Serves:

18

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

29 oz
can pumpkin puree
12 oz
can evaporated milk
1 c
sugar
1/4 tsp
pumpkin pie spices
1/2 tsp
cinnamon
3 large
eggs,beaten
1 box
yellow or white cake mix (i use gluten-free for 9x13)
1 c
pecans or walnuts, chopped (optional)
1 c
butter, melted
1
cool whip, or whipped cream

Directions Step-By-Step

1
Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, and eggs. Pour into greased 9x13 baking dish.
2
Sprinkle the dry cake mix evenly over the pumpkin mixture, and then sprinkle on pecans/walnuts if used. Drizzle melted butter over the top.
3
Bake at 350* for 1 hour. Cool. Top with Cool Whip or Whipped Cream. Store in refrigerator.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy