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–+ servings

Pumpkin Dump Cake

Pumpkin Dump Cake
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 55 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 376 kcal

Equipment

Ingredients
  

  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 1 tsp cinnamon
  • 15.25 oz spice cake mix
  • 1 cup butter melted
  • 1.2 cup walnuts or pecans optional

Topping

  • whip cream or cool whip

Instructions
 

  • Preheat oven to 350
  • In a large bowl whisk together the pumpkin puree, evaporated milk, eggs, sugar and cinnamon until smooth and well combined
  • Pour in pumpkin mixture into a greased 9X13 dish
  • Evenly sprinkle the dry cake mix over the top of the pumpkin mixture
  • Take 2 sticks of butter and melt them in the microwave for about 20 seconds
  • Drizzle the melted butter evenly over the cake mix
  • Add chopped walnuts or pecans if you desire, or you can do half like I demonstrated in my video
  • Bake at 350 for 55-60 minutes until done. Should be golden brown crisp on top.
  • Let cool on the counter for at least an hour and cover and place in fridge
  • Slice and serve with whipped cream

Video

Notes

You can also enjoy this Pumpkin Dump Cake warm with vanilla ice cream. I have had it both ways chilled with whip cream and hot with vanilla ice cream. Both are wonderful! 

Nutrition

Calories: 376kcalCarbohydrates: 44gProtein: 8gFat: 24gSaturated Fat: 11gCholesterol: 80mgFiber: 3gSugar: 26g
Keyword pumpkin dump cake
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