Description
Irresistible Pumpkin Pie Dump Cake: A Cozy Autumn Delight
Ingredients
- 1 can (15 ounce) pumpkin puree
- 1 can (12 ounce) evaporated milk
- 3 eggs
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 box spice cake mix
- 1 cup butter, melted
- Whipped cream for topping (optional)
Instructions
1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon. Stir until the mixture is well blended and smooth.
3. Pour the pumpkin mixture into the prepared baking dish.
4. Sprinkle the spice cake mix evenly over the top of the pumpkin mixture.
5. Drizzle the melted butter over the cake mix, ensuring it’s evenly distributed.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Allow the cake to cool slightly, then serve warm with a dollop of whipped cream, if desired. Enjoy this cozy, comforting dessert!
Notes
Use room-temperature ingredients for the best blending and baking results.
Don’t overbake the cake – keep an eye on it and remove it from the oven as soon as a toothpick inserted in the center comes out clean.
Let the cake cool for at least 15 minutes before serving to allow the flavors to meld.
Store any leftovers in the refrigerator for up to 4 days. The cake can also be frozen for up to 2 months.
Serve the Pumpkin Pie Dump Cake warm, either on its own or with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra special touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg