How to Make Pumpkin Dump Cake for Easy Fall Joy
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A simple and delicious pumpkin dump cake recipe perfect for fall gatherings.
- Author: admin
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans or walnuts
- 1 cup unsalted butter, melted
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger. Mix well.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Top with chopped nuts and drizzle melted butter over the top.
- Bake for 50-60 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Let cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Serve with whipped cream or vanilla ice cream for added flavor.
- Store leftovers in the refrigerator for up to 3 days.
- This dessert can be made ahead of time and reheated before serving.