The Perfect Fall Dessert!
We love dump cakes! Not only because of the simplicity, but also the TASTE (they’re usually always delicious!) Our favorite flavors include Peach Dump Cake and Cherry Dump Cake, but in the fall, this pumpkin dump cake is the cake we have on repeat. It’s called pumpkin dump cake, because you literally dump it, bake it, and enjoy it. Those are the kinds of treats we love, especially during a busy fall season. It’s why we think think this dessert is the Perfect fall dessert.
Ingredients
PREP TIME: 5 minutes COOK TIME: 1 hour
1 (30-ounce) can pumpkin puree – Canned pumpkin is pumpkin puree combined with sugar and extra spices. Pumpkin puree is pure pumpkin. Be sure to use pumpkin puree in the pumpkin dump cake recipe. 1 (16-ounce) can evaporated milk – not sweetened condensed milk 1 teaspoon ginger – Replace the ginger, cloves, and cinnamon with an equal amount of Pumpkin Pie Spice. ½ teaspoon ground cloves 1 cup granulated sugar 4 whole eggs 2 teaspoons cinnamon 1 (15.25-ounce) package yellow cake mix – You are only using the dry cake mix. If you don’t have yellow cake mix, use a pumpkin spice cake mix 1 cup chopped pecans – or walnuts, toffee bits, mini chocolate chips, or crushed graham crackers ¾ cup unsalted butter
How to Make a Pumpkin Dump Cake
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