Irresistible Pumpkin Dump Cake Dessert for Cozy Fall Nights

This Pumpkin Dump Cake Dessert offers a rich, creamy filling topped with a crunchy layer, making it a perfect fall treat.

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Prep Time 15

Cook Time 50

Cooling Time 15

Total Time 1 20

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

15 oz canned pumpkin Substitution: Consider using sweet potato or butternut squash puree for a twist.
2 eggs
1 cup granulated sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract

For the Cake Layer

1 box yellow cake mix For a gluten-free variation, use a gluten-free cake mix.

For the Topping

1 cup chopped pecans or walnuts
1/2 cup unsalted butter Melted

Equipment

9x13-inch baking dish
mixing bowl
whisk or electric mixer
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the canned pumpkin, eggs, granulated sugar, cinnamon, nutmeg, and vanilla extract until smooth.
Pour the pumpkin filling into the greased baking dish and spread it evenly.
Evenly sprinkle the yellow cake mix over the pumpkin layer without stirring.
Scatter the chopped nuts over the cake mix, then drizzle melted butter on top.
Bake in the preheated oven for 45-50 minutes until the top is golden brown.
Allow to cool for 10-15 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 230mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store any leftovers in an airtight container in the fridge for up to four days. Reheat gently for an extra cozy treat.

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