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4.50
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16
votes
Pumpkin Dump Cake
This easy pumpkin dump cake is like a warm delicious pumpkin cobbler. It is a favorite fall dessert served with ice cream and caramel over top.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert, Fall Recipes
Cuisine:
American
Keyword:
pumpkin cobbler, pumpkin dump cake
Servings:
15
servings
Calories:
226
kcal
Author:
Nikki Gladd
Ingredients
15
oz.
can pumpkin puree
(not pumpkin pie filling)
10
oz.
can evaporated milk
½
cup
granulated sugar
2
large
eggs
2
teaspoons
ground cinnamon
½
teaspoon
ground ginger
¼
teaspoon
ground cloves
¼
teaspoon
ground nutmeg
1
box
yellow cake mix
(about 15 oz.)
1
cup
chopped pecans
1
cup
unsalted butter
, melted
For serving:
vanilla ice cream
caramel topping
whipped topping
(optional)
Instructions
Preheat oven to 350°F. Grease 9x13-inch baking pan with nonstick spray; set aside.
In a medium bowl, whisk together the pumpkin, milk, sugar, eggs and spices. Pour into prepared pan.
Sprinkle dry cake mix and pecans evenly over pumpkin mixture. Drizzle butter evenly over top.
Bake 1 hour or until browned on top. Serve warm with ice cream and caramel.
Store leftovers in fridge and reheat single pieces in microwave.
Notes
Serve warm with ice cream or cold.
Store in fridge.
Nutrition information is an estimate only and only includes cake without ice cream and toppings.
Nutrition
Calories:
226
kcal
|
Carbohydrates:
36
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
30
mg
|
Sodium:
238
mg
|
Potassium:
168
mg
|
Fiber:
2
g
|
Sugar:
22
g
|
Vitamin A:
4497
IU
|
Vitamin C:
2
mg
|
Calcium:
128
mg
|
Iron:
1
mg