Pumpkin Pie Dump Cake
Looking for a quick dessert but do not have the time to put into making one? Dump cakes are my go to and the answer to that question. Dump cakes are easy as you add the ingredients and let the oven do the rest of the work. The nice thing about dump cakes is you can make them with about any type of filling. I have used apple pie filling, blueberry, peach or even just fresh fruit peeled and sliced.
This is one of those recipes. Mix the pumpkin portion, sprinkle the cake mix on top and then the melted butter. I put pecans on top of mine, but this is optional. Then let this cook.
Scoop out the finished product or slice it up and put it onto a plate. Add a little whipped cream or a big scoop of vanilla ice cream for an added splash of flavor.
This can be doubled for a bigger portion or thicker pieces.
You will need a 9 by 13 casserole pan, pumpkin pie puree, eggs, spices, sugar, butter, evaporated milk, cake mix and I used pecans. This tastes great with vanilla ice cream, whipping cream and even powdered sugar.
Pumpkin Pie Dump Cake
Ingredients
- 1 Box Yellow Cake Mix
- 1 15oz Canned Pumpkin Puree
- 1 12oz evaporated milk
- 4 Medium Eggs
- 1 1/2 Cups Granulated Sugar
- 2 Teaspoons Pumpkin Pie Spice
- 1/2 Teaspoon Salt
- 1/2 Cup Unsalted Butter melted
- 1 Cup Chopped Pecans
Instructions
- Preheat the oven to 350 degrees. Use a well greased 9×13 baking pan.
- In a bowl, mix pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Add this mixture to the baking pan.
- Sprinkle the dry cake mix over the top of the pumpkin mixture evenly.
- Then pour the melted butter evenly over the dry cake mix and sprinkle the pecans on top.
- Cover with foil and place in the oven for 55-60 minutes or until the middle has set.
- Allow to cool uncovered for 30 minutes before slicing. Top with whipped cream or a scoop of vanilla ice cream.
More Recipes to Try
Slow Cooker Apple Pudding Cake
