Pumpkin Pie Dump Cake
This Easy Pumpkin Pie Dump Cake With Spice Cake Mix is the perfect sweet treat for the fall. This easy cake recipe is simple to make and tastes amazing. If you are looking for an easy fall baking recipe for Thanksgiving, give this delicious pumpkin dump cake a try!
Servings: 10
Equipment
- 13x9 inch casserole dish
Ingredients
- 2 15 ounce cans pumpkin purée (pure pumpkin, not pumpkin pie filling)
- 3 large eggs
- 1 can evaporated milk
- ½ cup sugar
- ½ cup brown sugar
- 1 tablespoon pumpkin pie spice (see note)
- 1 box spiced cake mix
- 1 stick + 5 tablespoons unsalted butter, melted
- whipped cream, optional
- caramel topping
Instructions
- Preheat oven to 350° F. Grease a 13x9 inch casserole dish lightly with cooking spray.
- In a large bowl mix together the pumpkin puree, eggs, evaporated milk, sugar, white sugar and pumpkin pie spice.
- Pour the pumpkin mixture into the casserole dish. It will be very runny but that is okay.
- Sprinkle the dry cake mix all over the pumpkin mixture. Use a fork to gently move the cake mix into any cracks to make it as even as possible but DO NOT MIX into the pumpkin layer.
- Pour the melted butter over the top of the cake mix. Use the fork to poke the cake mix into the butter and try to cover all of the dry mix in butter. This does not have to be perfect.
- Carefully place in the preheated oven and bake for 55-60 minutes. The top will be golden brown and the cake will be set and no longer jiggly.
- Cool for at least 20 minutes so that it is easier to slice. Add whipped topping and caramel drizzle if desired.