Pumpkin Dump Cake
A fuss-free dessert that combines the creamy texture of pumpkin pie with the crumbly, buttery goodness of a cake. This dish is perfect for when you want to enjoy the flavors of fall without putting in a lot of effort. The addition of a store-bought yellow cake mix as a topping makes it even easier, and the melted butter ensures a golden, crunchy crust.
The beauty of a dump cake is its simplicity. It’s a throw-together dessert that yields a wonderfully layered treat. The pumpkin base becomes creamy and custard-like, while the cake mix and butter create a crunchy, crumbly topping. If you’re not a fan of nuts, you can skip them or substitute them with other toppings like chocolate chips or coconut flakes. Enjoy the rich flavors of pumpkin and warm spices in this delectable cake!
Cake Ingredients
- 16 oz can Pumpkin
- 3 large Eggs
- 12 oz can Evaporated Milk
- 1 1/2 c. Sugar
- 4 tsp. M-K Pumpkin Pie Spice
- 1/2 tsp. Salt
Topping Ingredients
- 1 Yellow Cake Mix
- 2 sticks Real Butter, melted
- 1 c. Nuts, chopped (optional)
Cake Directions
- Preheat your oven to 350°.
- In a large bowl, blend together pumpkin, eggs, evaporated milk, sugar, M-K Pumpkin Pie Spice, and salt. Ensure that the mixture is smooth and well combined.
- Pour this mixture into a greased 9 X 12-inch cake pan.
- Evenly sprinkle the yellow cake mix over the pumpkin mixture.
- Drizzle the melted butter evenly over the cake mix, ensuring no dry spots remain.
- If desired, sprinkle the chopped nuts on top.
- Bake in the preheated oven for 50 to 55 minutes or until the top is golden brown.
- Allow to cool slightly before serving. This cake is especially delicious when paired with a scoop of vanilla ice cream or a dollop of whipped cream!
