Pumpkin Spice Dump Cake

Name: Pumpkin Spice Dump Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 1 can(s) pumpkin, 15 oz.; 1 can(s) evaporated milk, 12 oz.; 4 eggs; 1 c sugar; 5 tsp pumpkin pie spice; 1/2 tsp salt; 1 pkg spice cake mix or yellow cake mix, 18.25 oz.; 1/2 c butter (melted); 1 c nuts any type (chopped), I use almonds

By Marieann Johansen
@blstranger

This is a tiny bit more work then the regular dump cake, but well worth the effort.

Blue Ribbon Recipe

Sweet and amazingly moist with a nutty crumb topping, this pumpkin spice dump cake recipe is ideal for your holiday table, bake sale or potluck. You won't believe this is a dump cake. The pumpkin flavor really shines. Served hot it's almost like a pumpkin cobbler. Yum! The Test Kitchen

Rating:

★★★★★ 25 votes5

Comments:

130 Comments

Serves:

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

1 can(s)

pumpkin, 15 oz.
1 can(s)

evaporated milk, 12 oz.
4

eggs
1 c

sugar
5 tsp

pumpkin pie spice
1/2 tsp

salt
1 pkg

spice cake mix or yellow cake mix, 18.25 oz.
1/2 c

butter (melted)
1 c

nuts any type (chopped), I use almonds
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How to Make Pumpkin Spice Dump Cake

Step-by-Step

Preheat the oven to 350F. Grease and flour a 9 x 13 pan.
In a large bowl whisk pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt.
Gently mix 1/2 of the cake mix into the pumpkin mixture.
Pour the pumpkin mixture into the 9x13 pan.
Sprinkle the remaining cake mix and chopped nuts over the pumpkin mixture.
Then drizzle the melted butter over the top of the entire cake batter.
Bake in a 350F oven for 55 minutes.
Check for nicely browned edges. Cool a bit before serving or serve completely cooled.
Serve from the baking pan. A scoop of ice cream with this is great.