Pumpkin Dump Cake

This simple recipe calls for the cake mix to be spread on top of the spiced pumpkin filling to form a crumbly crust on...
Pumpkin Dump Cake

Teri Gault

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 Carlos

This recipe is from Teri Gault and The Grocery Game.

Ingredients

  • 1 box yellow cake mix, such as Betty Crocker
  • 12 Ounces evaporated milk
  • 3/4 Cups butter, melted
  • 1 Cup walnuts or pecans, chopped
  • 15 Ounces 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 Cups sugar

Directions

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.

Dump the cake mix on top, spreading around on top with back of spoon. Sprinkle nuts on top.

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.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.