Description
A delightful dessert capturing the essence of fall, combining creamy pumpkin and nostalgic spices in a simple, delicious dump cake.
Ingredients
Scale
- 1 can (29 oz) Libby’s 100% Pure Pumpkin
- 1 can (12 oz) Carnation Evaporated Milk
- 3 eggs
- 1 cup sugar
- 1 tbsp pumpkin pie spice
- 1 box Betty Crocker Super Moist Yellow Cake Mix
- 1 cup (2 sticks) butter (melted)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
- Pour the mixture into a greased 9×13 inch pan, spreading it evenly.
- Sprinkle the dry cake mix evenly over the pumpkin filling.
- Pour the melted butter uniformly over the cake mix.
- Bake for 50-60 minutes, checking for doneness with a toothpick.
- Let cool slightly before serving warm.
Notes
Serve warm with vanilla ice cream or whipped cream. This pumpkin spice dump cake is easy to make and perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pumpkin, dump cake, fall dessert, easy dessert, Thanksgiving recipe