Description
This easy pumpkin dump cake is the ultimate fall dessert, blending classic pumpkin spice flavors with a delightfully simple preparation. It features a creamy pumpkin custard base topped with a buttery, cake mix streusel. Perfect for cozy nights or unexpected guests, it’s a forgiving and fuss-free way to enjoy a warm, comforting treat.
Ingredients
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 (18.25 ounce) box yellow cake mix
3/4 cup unsalted butter, melted
Optional: Whipped cream or vanilla ice cream for serving
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
Pour the pumpkin mixture evenly into a 9×13 inch baking dish.
Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
Drizzle the melted butter over the cake mix, ensuring most of the dry mix is moistened.
Bake for 50-60 minutes, or until the topping is golden brown and a toothpick inserted into the cake comes out clean.
Let cool for at least 15 minutes before serving. Serve warm, optionally with whipped cream or ice cream.
Notes
For an extra layer of flavor, you can sprinkle chopped pecans or walnuts over the cake mix before adding the butter.
Store leftovers covered in the refrigerator for up to 3 days.
Ensure the butter is evenly distributed over the cake mix for a consistent topping.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg