Why You’ll Love This Easy Pumpkin Dump Cake
- It’s incredibly simple to make.
- Takes just minutes to prepare.
- Delivers a wonderfully comforting flavor.
- Perfect for busy fall evenings.
- A guaranteed crowd-pleaser.
Pumpkin Dump Cake: Stella’s 5-minute easy delight
Create a delightful and easy pumpkin dump cake. This recipe is perfect for anyone wanting a quick, comforting, and delicious pumpkin dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 (18.25 ounce) box yellow cake mix
- 1 cup chopped pecans or walnuts (optional)
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until well combined.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
- If using, sprinkle the chopped nuts over the cake mix.
- Pour the melted butter evenly over the entire surface of the cake mix and nuts.
- Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before serving.
Notes
- Serve warm with whipped cream or vanilla ice cream for an extra special treat.
- You can add a sprinkle of cinnamon on top before baking for extra flavor.
- This cake is also delicious with a caramel drizzle.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 45g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg