Pumpkin Dump Cake
A deliciously easy dessert that combines pumpkin and cake mix for a delightful treat everyone will love.
Ingredients
For the Pumpkin Mixture
- 1 can pure pumpkin puree
- 3 large eggs Room temperature for better mixing
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For the Topping
- 1 box (15.25 oz) yellow cake mix Use gluten-free if desired
- 1 cup chopped pecans or walnuts Toast for added crunch if desired
- 0.5 cup melted unsalted butter Ensure it is melted before drizzling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking dish.
- In a large mixing bowl, combine pumpkin puree, eggs, granulated sugar, cinnamon, nutmeg, and vanilla extract. Whisk until smooth and creamy.
- Spread the pumpkin mixture evenly into the prepared baking dish, ensuring it reaches the corners.
Assembly
- Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring.
- Scatter the chopped pecans or walnuts over the cake mix.
- Drizzle melted butter over the top layer of the cake mix and nuts.
Baking
- Bake in the preheated oven for 45 to 50 minutes until the top is golden brown and bubbly.
- Allow the cake to cool slightly before serving.
Notes
Serve warm with whipped cream or vanilla ice cream. Store covered at room temperature for up to three days or refrigerate for a week. Freeze portions for up to three months.