Ingredients for Quick And Easy Pumpkin Dump Cake
- 1 (29 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- Granulated Sugar (0 quantity)
- Cinnamon (part of 2 teaspoons pumpkin pie spice)
- Ginger (part of 2 teaspoons pumpkin pie spice)
- 2 large eggs
- 1 (15.25 ounce) package French vanilla cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
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How to Make Quick And Easy Pumpkin Dump Cake
- Grease a 9x13 inch baking pan.
- In a large bowl, combine the pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla extract, and eggs. Mix well until thoroughly combined.
- Pour the pumpkin mixture into the prepared baking pan.
- Evenly sprinkle the dry cake mix over the pumpkin layer. Gently press down to create an even top layer.
- Cut 1/2 cup (1 stick) of butter into small pieces and distribute evenly over the top of the cake mix.
- Bake at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool for at least 30 minutes before serving.
- For an extra touch of elegance, top each slice with whipped cream and a sprinkle of pumpkin pie spice.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
112g
Fat
36g
Carbs
14g
