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–+ servings

Pumpkin Spice Dump Cake

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Embrace the warmth of fall with this delightful Pumpkin Spice Dump Cake, a blend of creamy pumpkin and aromatic spices topped with a golden, buttery cake layer.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pumpkin Mixture
  • 30 ounces pure pumpkin puree Provides moisture and rich pumpkin flavor.
  • 4 large eggs, room temperature Helps bind the ingredients together.
  • 12 ounces evaporated milk Adds creaminess and richness.
  • 1.5 cups granulated sugar Sweetens the cake.
  • 1 tablespoon vanilla extract Adds aromatic flavor.
  • 1 tablespoon pumpkin pie spice blend Brings classic pumpkin pie flavor.
  • 2 teaspoons cinnamon Enhances warmth and depth of flavor.
Cake Layer
  • 15.25 ounces spice cake mix Provides sweetness and spice.
  • 1 cup unsalted butter, melted Enriches the cake.
  • 0.5 cup whole milk Adds moisture.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking dish with baker's spray and set it aside.
  2. In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice, and cinnamon until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
  4. Sprinkle the spice cake mix evenly over the pumpkin layer.
  5. In another bowl, mix the melted butter and whole milk until well combined.
  6. Slowly pour the butter and milk mixture over the cake mix, ensuring it submerges without stirring the layers.
Baking
  1. Bake in the preheated oven for 1 hour, or until the top is golden brown and the center is set.
  2. Allow the cake to cool slightly before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 2gSugar: 25g

Notes

Ensure eggs are at room temperature to mix easily. Store leftovers in an airtight container in the refrigerator for up to 3 days. This cake freezes well; wrap tightly and thaw in the refrigerator before serving. Consider adding nuts or chocolate chips for variations.

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