Description
A simple and comforting dessert that combines the best aspects of pumpkin pie and cake, perfect for sharing with family and friends.
Ingredients
Scale
- 30 ounces pumpkin purée (not pumpkin pie filling)
- 12 ounces evaporated milk (or half-and-half for a lighter flavor)
- 4 large eggs (use 3 for a denser texture)
- 1 ½ cups granulated sugar (or light brown sugar for deeper flavor)
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice (or chai spice for a twist)
- 15.25 ounces yellow cake mix (dry; spice cake mix also works)
- 1 cup salted butter (melted for soft topping, cold and sliced for crunchy topping)
- 1 cup chopped walnuts or pecans (optional)
- Vanilla extract to taste
Instructions
- Preheat the oven to 350°F (177°C) and grease or spray a 9×13-inch baking dish.
- In a large mixing bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing it in.
- Drizzle melted butter evenly over the cake mix, or place thin pats of cold butter on top for a crunchier texture.
- Scatter chopped walnuts or pecans evenly over the butter layer.
- Bake for about 60 minutes, or until the top is golden brown and the pumpkin layer is set.
- Serve warm with whipped cream, vanilla ice cream, or a sprinkle of extra pumpkin pie spice.
Notes
Store leftovers in the refrigerator for 3-4 days, and reheat gently. This cake freezes nicely for up to two months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: pumpkin, dump cake, dessert, fall, holiday, easy baking