Description
Warm and inviting, this pumpkin dump cake combines layers of creamy pumpkin with a crunchy topping, making it the perfect dessert for autumn gatherings.
Ingredients
Scale
- 1 can (15 oz) canned pumpkin puree
- 1 cup brown sugar
- 2 tsp cinnamon
- pinch of nutmeg (optional)
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine canned pumpkin puree, brown sugar, cinnamon, and nutmeg (if using). Stir until fully blended.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Evenly sprinkle the dry yellow cake mix over the pumpkin layer without mixing it in.
- Drizzle melted butter evenly over the dry cake mix.
- Bake in the preheated oven for 50-60 minutes or until golden brown on top and set in the center.
- Allow to cool slightly before serving. Enjoy warm or cold, optionally topped with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 330
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor, consider incorporating chocolate chips or chopped nuts into the cake mix layer. You can substitute canned pumpkin with fresh pumpkin or even butternut squash for a unique twist.