Pumpkin Dump Cake

Name: Pumpkin Dump Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 18
Cuisine: American
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

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By Margie Rouzer
@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 vote5

Serves:

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
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How to Make Pumpkin Dump Cake

Step-by-Step

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

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