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–+ servings

Pumpkin Dump Cake

Pumpkin Dump Cake with vanilla ice cream and caramel topping
Author: Si Foster
Course: brunch, Dessert, quick and easy dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12

Ingredients 

  • 4 eggs, slightly beaten
  • 1 (29-ounce) can pure pumpkin
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 (12-ounce) can evaporated milk
  • 1 yellow cake mix
  • 1 cup chopped pecans or walnuts
  • 1 cup unsalted butter, melted
  • Whipped cream, vanilla ice cream, caramel topping, (optional)

Instructions

  • Preheat oven to 350 degrees. Place rack in the center of the oven. Grease a 9x13-inch pan.
  • Mix together eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves, and milk. Spread in the bottom of the prepared pan.
  • Sprinkle yellow cake mix evenly over the top. If desired, sprinkle nuts evenly over the cake mix.
  • Drizzle melted butter on top, pouring the butter in a zigzag motion lengthwise and then widthwise, evenly covering the cake mix.
  • Bake for 45-50 minutes or until a knife inserted in the center comes out clean and the top crust is a golden brown.
  • You may need to cover the pan during the last 15 minutes of baking to prevent cake from becoming too dark.
  • Serve warm or cold, either plain or with any combination of ice cream, whipped cream, and caramel.

Notes

I prefer Libby's 100% Pure Pumpkin to other brands of pumpkin.