Pumpkin Dump Cake

Pumpkin Dump Cake

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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!

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

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.

Printable Recipe Card

About Pumpkin Dump Cake

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



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