Pumpkin Dump Cake
Serve up big slices of this creamy and rich Pumpkin Dump Cake with a crunchy brown sugar and walnut topping for dessert this fall.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 12 servings
- 15 ounces pumpkin puree not pie filling
- 12 ounces evaporated milk
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 3 teaspoons pumpkin pie spice
- 15 ounce box of yellow cake mix
- 1 cup butter melted
- 1 cup chopped walnuts and/or pecans
- 1/4 cup brown sugar for sprinkling on the top
Preheat oven to 350 degrees F. Grease a 9X13-inch pan with nonstick cooking spray and set aside.
In a large mixing bowl, combine pumpkin, evaporated milk, eggs, sugars, pumpkin pie spice. Pour into the prepared baking dish and spread evenly.
Sprinkle dry yellow cake mix evenly over pumpkin mixture.
Sprinkle chopped nuts over the cake mix.
Drizzle melted butter evenly over everything.
Bake at 350 degrees for 50-60 minutes or until top is golden brown. Cool completely, then cut into squares and served.
This pumpkin dump cake is delicious topped with vanilla ice cream or whipped cream!
Calories: 481kcal | Carbohydrates: 58g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 444mg | Potassium: 254mg | Fiber: 2g | Sugar: 41g | Vitamin A: 6115IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 2mg