Pumpkin Pie Dump Cake – Your Easy Fall Treat Awaits

Indulge in the delightful warmth of Pumpkin Pie Dump Cake, a simple and comforting autumn dessert.

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Prep Time 15

Cook Time 1

Cooling Time 15

Total Time 1 30

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pumpkin Base

1 can Pumpkin Puree Well-drained
1 can Evaporated Milk Can swap for coconut cream
2 large Eggs Can substitute with flaxseed meal mixed with water
1 cup Granulated Sugar Brown sugar can be used for deeper flavor
To taste Spices (Cinnamon, Nutmeg, Ginger, Cloves) Adjust according to preference

For the Topping

1 box Dry Yellow Cake Mix Gluten-free cake mix can be used
1 cup Butter Can use melted coconut oil as alternative
1 cup Chopped Pecans Optional; can substitute with walnuts or almonds

Equipment

9x13-inch baking dish
Mixing bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (177°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, and spices until smooth.
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.
Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
Melt the butter and drizzle it generously over the cake mix.
Bake for 50-60 minutes, until the top is golden brown and the pumpkin filling is set.
Allow to cool for at least 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 5000IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

This recipe is vegetarian and can easily be modified for gluten-free diets. Serve with whipped cream or ice cream for an extra indulgence.

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