Easy Pumpkin Pie Dump Cake with Spice Cake
A delightful and easy twist on traditional pumpkin pie, combining moist pumpkin flavors with spice cake for a perfect autumn dessert.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 1 cup sugar
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 box (15.25 oz) spice cake mix
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, and nutmeg. Mix well until smooth.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the cake mix.
- If using pecans, sprinkle them on top.
- Bake for 50-60 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Let it cool slightly before serving. Enjoy!
Notes
For serving, top with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg