pumpkin dump cake

Name: Pumpkin Dump Cake
Prep time: 10 min
Cook time: 1 h
Yield: 18
Cuisine: American
Ingredients: 29 ounce(s) can pumpkin puree; 12 ounce(s) can evaporated milk; 1 cup(s) sugar; 1/4 teaspoon(s) pumpkin pie spices; 1/2 teaspoon(s) cinnamon; 3 large eggs,beaten; 1 box(es) yellow or white cake mix (i use gluten-free for 9x13); 1 cup(s) pecans or walnuts, chopped (optional); 1 cup(s) butter, melted; 1 - cool whip, or whipped cream

(1 RATING)

130 Pinches

Margie Rouzer

Waynesboro, PA

Updated on Nov 22, 2011

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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prep time 10 Min

cook time 1 Hr

method Bake

yield 18 serving(s)

Ingredients

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

How To Make pumpkin dump cake

Step 1

Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, and eggs. Pour into greased 9x13 baking dish.

Step 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.
Step 3

Bake at 350* for 1 hour. Cool. Top with Cool Whip or Whipped Cream. Store in refrigerator.
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