Grandma's Pumpkin Dump Cake
This classic dump cake recipe features a pumpkin pie layer topped with a buttery cake topping, plus pecans for crunch.
Ingredients
- 1 can (15 oz) pumpkin purée
- 4 eggs
- 2 teaspoons pumpkin pie spice
- 1 can (12 oz) evaporated milk
- ¾ teaspoon salt (reduce to ¼ teaspoon if using salted butter)
- 1½ cups sugar
- 1 box yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- Optional: 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch baking dish.
- In a large bowl, whisk together the pumpkin purée, eggs, pumpkin pie spice, evaporated milk, salt, and sugar. Pour into the greased baking dish.1 can (15 oz) pumpkin purée, 4 eggs, 2 teaspoons pumpkin pie spice, 1 can (12 oz) evaporated milk, ¾ teaspoon salt, 1½ cups sugar
- Sprinkle the cake mix over the top. Then, pour the melted butter on top of the cake mix. Sprinkle the nuts on top, if using.1 box yellow cake mix, 1 cup (2 sticks) unsalted butter, melted, Optional: 1 cup chopped pecans
- Bake for 1 hour and 15 minutes, or until gold brown on the edges. Cool completely to cut into squares, or scoop with a spoon to serve warm from the oven (let it cool for 15 minutes first, though).
- Serve with whipped cream or ice cream, if you'd like.
Notes
Don't have pumpkin pie spice? You can substitute 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.
Store leftovers at room temperature or in the fridge. It'll get a bit softer on top on day 2 or 3, but still be tasty. You can also freeze this dessert.
Change it up by using a spice cake mix instead.
Nutrition
Calories: 417kcalCarbohydrates: 54gProtein: 5gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 83mgSodium: 412mgPotassium: 195mgFiber: 2gSugar: 39gVitamin A: 4912IUVitamin C: 2mgCalcium: 159mgIron: 2mg
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