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Pumpkin Dump Cake
Made with yellow cake mix! Easy to prepare and tastes as good as pumpkin pie.
Course
Desserts
Cuisine
American
Keyword
pumpkin dessert, pumpkin dump cake
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
50
minutes
minutes
Servings
18
Calories
261
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
9x13 inch baking dish
Mixing bowl
Ingredients
4
large eggs
1 ¼
cup
sugar
1
can
pumpkin puree
28 oz/796ml can
1 ½
tsp
cinnamon
1
tsp
ground cloves
½
tsp
nutmeg
1
tsp
ginger
1
tsp
salt
1
can
evaporated milk
12oz/354ml can
1
box
yellow cake mix
15.25oz/432g box
1
cup
salted butter
cold and sliced thin into squares
US Customary
-
Metric
Instructions
Preheat oven to 350°F. With an electric mixer, beat the eggs until they are frothy. Add in the sugar and continue to beat.
Add pumpkin, the spices and beat until mixed well.
Add in evaporated milk and beat on low to blend. Pour pumpkin mixture in a greased 9×13 inch pan.
Sprinkle yellow cake mix on top of the pumpkin mixture in the pan. Place squares of butter on top to cover the cake mix.
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until a toothpick comes out of the center pretty much clean. Serve hot or cold!
Nutrition
Serving:
1
g
|
Calories:
261
kcal
|
Carbohydrates:
42
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
61
mg
|
Sodium:
420
mg
|
Fiber:
1
g
|
Sugar:
29
g