Pumpkin Dump Cake
By
Margie Rouzer
@MargRN
1
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!
Rating:
★★★★★ 1 vote
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
How to Make Pumpkin Dump Cake
- 1Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, and eggs. Pour into greased 9x13 baking dish.
- 2Sprinkle the dry cake mix evenly over the pumpkin mixture, and then sprinkle on pecans/walnuts if used. Drizzle melted butter over the top.
- 3Bake at 350* for 1 hour. Cool. Top with Cool Whip or Whipped Cream. Store in refrigerator.
About Pumpkin Dump Cake
Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy
