Pumpkin Dump Cake

Pumpkin Dump Cake
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This simple recipe calls for the cake mix to be spread on top of the spiced pumpkin filling to form a crumbly crust on this scoopable cake. — Angela CarlosThis recipe is from Teri Gault and The Grocery Game.
Pumpkin Dump Cake
  • 1 box yellow cake mix, such as betty crocker
  • 12 ounce evaporated milk
  • 3/4 cup butter, melted
  • 1 cup walnuts or pecans, chopped
  • 15 ounce canned pumpkin pie filling
  • 3 eggs
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  1. Preheat oven to 350 degrees F. Grease a 9x13 pan with melted butter or baking spray. Mix together the milk, pumpkin, eggs, spices, salt, and sugar. Dump everything into the greased pan.
  2. Dump the cake mix on top, spreading around on top with back of spoon. Sprinkle nuts on top.
  3. Then, evenly drizzle with melted butter, and bake for 50 minutes. Cool before serving, and top with whipped cream. Alternately, you can serve the cake warm and messy with ice cream on top.