Pumpkin Dump Cake

  • Prep 10 min
  • Total 60 min
  • Servings 16

Ingredients

  • 1 can (29 oz) pure pumpkin (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 whole eggs
  • 1 cup white sugar
  • 3 teaspoons cinnamon
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup chopped pecans (optional)
  • 3/4 cup butter, melted

Steps

  • 1
    Preheat oven to 350°F and grease a 9x13 baking dish.
  • 2
    In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
  • 3
    Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
  • 4
    Cool completely. Top with whipped cream or ice cream.

  • Make sure you use plain pumpkin purée as opposed to pumpkin pie filling. The canned filling has added sugar and spices, which would result in a dump cake that’s far too sweet.
  • This cakes as good cold as it does warm, so don’t be afraid of leftovers!

No nutrition information available for this recipe
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