Pumpkin Dump Cake
Simply Recipes
A layered baked dessert of pumpkin pie filling topped with dry spice cake mix and melted butter poured over the top.
Ingredients8
Directions3 Start Cooking
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Preheat the oven to 350°F.
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Add the pumpkin pie filling, evaporated milk, and eggs to a 9x13-inch pan. Whisk until evenly combined. Sprinkle the spice cake mix over the pumpkin mixture in an even layer. Drizzle the melted butter evenly over the cake mix, covering it as much as possible (it’s fine if a few little dry spots remain). Sprinkle the chopped pecans on top, if using.
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Bake the cake until it is beginning to brown around the edges, 50 minutes to 1 hour. The toothpick test won’t work with this cake; it will remain gooey in the center when it’s done. It should jiggle just a little bit, but if it is very liquidy when moved, let it bake for a few minutes longer. Let the cake cool to room temperature in the pan, about 2 hours. At this point, it’s ready to serve at room temperature or chill in the fridge for a few hours or up to a day in advance, and can be served chilled. Love the recipe? Leave us stars and a comment below!
Nutrition per serving
Nutrition unavailable — not all ingredients are resolved.
Contains
- Animal product — from 1 (12-ounce) can evaporated milk
- Dairy — from 1 (12-ounce) can evaporated milk
- Lactose — from 1 (12-ounce) can evaporated milk
- Eggs — from 4 large eggs
- Tree nuts — from 1 cup chopped pecans, optional
Not evaluated: Vegetarian, Gluten-free, Peanut-free, Soy-free, Fish-free, Shellfish-free, Nightshade-free
