Description
A simple and delicious pumpkin pie dump cake made with spice cake mix, perfect for fall gatherings.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 1 cup sugar
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 box (15.25 oz) spice cake mix
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, evaporated milk, sugar, eggs, cinnamon, and nutmeg. Mix well.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the cake mix.
- If using, sprinkle chopped pecans on top.
- Bake for 50-60 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Let cool slightly before serving. Enjoy!
Notes
- Serve warm with whipped cream or ice cream for added flavor.
- Store leftovers in the refrigerator for up to 3 days.
- This recipe can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg