Description
Indulge in this easy pumpkin dump cake, featuring layers of creamy pumpkin filling topped with a buttery crunch—a perfect autumn dessert!
Ingredients
Scale
- 1 can (15 oz) canned pumpkin puree
- 1 cup sweetened condensed milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the Pumpkin Mixture: In a large mixing bowl, combine the canned pumpkin puree, sweetened condensed milk, cinnamon, and nutmeg. Stir until smooth and well blended.
- Spread the Pumpkin Layer: Pour the pumpkin mixture into the prepared baking dish and spread it evenly across the bottom.
- Add Cake Mix: Sprinkle the yellow cake mix generously over the pumpkin layer without mixing it in too much—lumps are okay!
- Drizzle with Butter: Melt the butter and drizzle it evenly over the cake mix layer to create a golden crust.
- Bake: Place the baking dish in the oven and bake for about 50-60 minutes or until the top is golden brown and bubbly.
- Cool and Serve: Allow to cool slightly before serving warm, topped with whipped cream or vanilla ice cream if desired.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 305
- Sugar: 21g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added texture and flavor, consider mixing in chopped nuts or chocolate chips into the cake mix. You can substitute pumpkin puree with sweet potato or butternut squash for a different twist.