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Quick Pumpkin Dump Cake

A simple and delicious dessert that combines creamy pumpkin filling with a buttery cake topping, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pumpkin Mixture
  • 1 can 15 oz pumpkin puree
  • 1 can 12 oz evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
For the Cake Layer
  • 1 box yellow cake mix
  • 1 cup unsalted butter, melted
  • optional nuts (chopped pecans or walnuts) for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice. Mix until smooth.
  3. Grease a 9×13-inch baking dish and pour the pumpkin mixture evenly into the bottom.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture without stirring.
  5. Drizzle the melted butter over the cake mix, ensuring even coverage. If desired, sprinkle nuts on top.
Baking
  1. Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  2. Once baked, allow it to cool slightly before serving. Enjoy warm with whipped cream or vanilla ice cream.

Notes

For a richer flavor, consider adding a pinch of sea salt to the melted butter. You can also customize with different spices or chocolate chips.