pumpkin cake
This easy pumpkin dump cake combines the flavors of fall with minimal prep time, resulting in a moist pumpkin custard beneath a crunchy spice cake topping.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 30 oz pure pumpkin puree two 15-ounce cans, NOT pumpkin pie mix
- 4 large eggs room temperature
- 12 oz evaporated milk
- 1.5 cups granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice blend
- 2 tsp cinnamon
- 15.25 oz spice cake mix I used Duncan Hines brand
- 1.5 cups chopped pecans
- 1 cup unsalted butter melted
- 0.5 cup whole milk
Instructions
Preparation Steps
- Preheat oven to 350°F. Spray a 9x13 inch baking dish with bakers spray and set aside.
- In a large bowl, whisk together pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice, and cinnamon until smooth.
- Pour pumpkin mixture into prepared baking dish and spread into an even layer.
- In a medium bowl, stir together spice cake mix and chopped pecans. Sprinkle evenly over the pumpkin layer.
- In another bowl, combine melted butter and whole milk.
- Slowly pour the butter and milk mixture evenly over the dry cake mix layer. Ensure most of the dry mix is submerged under the butter.
- Bake for 60 minutes or until the top is golden and center is set.
Notes
This pumpkin dump cake is perfect for fall gatherings and holidays. For variation, try topping with toasted pecans after baking.