Monday, October 21, 2019

Pumpkin Dump Cake

We were hankering for a quick dessert with a bit of fall flavor.  There was this recipe that popped up
on my FB timeline earlier this month and since I had the ingredients on hand, it was a go!

The cake didn't last long and it will be on the menu for Thanksgiving.

Recipe credit Buns In My Oven
  • 1 can 15 ounces pumpkin puree
  • 1 can 12 ounces evaporated milk
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • pinch of cloves
  • 1 teaspoon salt
  • 1/2- ish box yellow cake mix if you'd like a more cake-like consistency, use more - up to the full box. If you'd like it to be more like a pie texture, use around 1/2 the box
  • 1 cup chopped pecans
  • 1 cup of butter melted


  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
  3. Sprinkle the top with a yellow cake mix. I prefer half of a box, but use more if you want it to be very cakey.
  4. Sprinkle with the chopped pecans.
  5. Pour the melted butter evenly over the top of the cake.
  6. Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
  7. Serve warm or cold. Store in the refrigerator.

No comments:

Post a Comment