Eightyrecipes
Pumpkin Dump Cake
A spiced pumpkin custard layered under dry cake mix and melted butter, baked into a soft base with a crisp buttery top.
Ingredients
- 1 can pumpkin puree 15 oz / 425 g, not pie filling
- 1 can evaporated milk 12 oz / 354 ml
- 2 large eggs
- 3/4 cup sugar 150 g
- 1 teaspoon pumpkin spice up to 2 teaspoons for a bolder flavour
- 1 box yellow cake mix 15.25 oz / 432 g, dry
- 3/4 cup butter 170 g, melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin spice until smooth.
- Pour the mixture evenly into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
- Slowly pour the melted butter evenly over the top, covering as much of the cake mix as possible.
- Bake for 50 to 55 minutes, until the top is golden and the centre is set.
- Allow to cool for at least 20 minutes before serving.
Notes
Nutrition values are an estimate. Use pure pumpkin puree rather than pumpkin pie filling, which is already sweetened and spiced. Do not stir the cake mix into the custard, as the dry layer is what turns into the crisp topping. Cool for at least 20 minutes before serving.
Nutrition
Nutrition is an estimate, calculated automatically.
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