|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 18g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's a lot of cooking to be done during Thanksgiving. If you want a simpler dessert, this recipe for pumpkin dump cake is perfect for busy schedules. Just like the title says, all you have to do is gather your ingredients and "dump" them into a cake pan. Although this dessert is cut into squares, it's really more of a "scooping" dessert, so you can squeeze out more servings than a traditional cake.
6 ounces (3/4 cup) unsalted butter, melted, plus more for pan
3 large eggs
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
3/4 cup sugar
1 (15.25-ounce) box yellow cake mix
1 cup pecans, lightly toasted
Gather the ingredients.
Preheat oven to 350 F and lightly grease a 9 x 13-inch pan.
Add eggs, pumpkin, evaporated milk, nutmeg, ginger, cloves, salt, and granulated sugar to a large bowl and whisk to combine.
Pour filling into prepared pan. Sprinkle filling with cake mix. Gently pat down cake mix with a spoon. Don’t push so hard that the filling comes up through the dry cake mix.
Sprinkle top with pecans.
Completely drizzle top with melted butter.
Bake cake for 50 minutes.
Cool and cut cake into squares for serving.
- If you like, use walnuts instead of pecans.
- You may substitute 4 teaspoons of pumpkin pie spice, apple pie spice, or mixed spice instead of the individual spices.