Pumpkin Dump Cake
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 inch pan. In a large bowl, combine pumpkin, eggs, brown sugar, sugar, and evaporated milk. Stir in cinnamon, ginger, cloves, and salt. Pour into prepared pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over the top. Bake for 50-60 minutes, or until edges are lightly browned.
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 inch pan. In a large bowl, combine pumpkin, eggs, brown sugar, sugar, and evaporated milk. Stir in cinnamon, ginger, cloves, and salt. Pour into prepared pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over the top. Bake for 50-60 minutes, or until edges are lightly browned.
- Carbohydrate 733.631225442232 g
- Cholesterol 1926.5889175058 mg
- Fat 256.391087747436 g
- Fiber 36.2719376038136 g
- Protein 108.167529977344 g
- Saturated Fat 99.0374276839953 g
- Serving Size 1 1 Serving (2443g)
- Sodium 5037.83064119264 mg
- Sugar 697.359287838419 g
- Trans Fat 19.7440795806369 g
- Calories 5538 calories
Step-by-step
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9x13 inch pan.
- In a large bowl, combine the pumpkin, eggs, brown sugar, sugar, and evaporated milk.
- Stir in the cinnamon, ginger, cloves, and salt.
- Pour into the prepared pan.
- Sprinkle the dry cake mix evenly over the pumpkin filling.
- Sprinkle the pecans over the cake mix.
- Drizzle the melted butter over the top.
- Bake for 50-60 minutes, or until the edges are lightly browned.
My Simple Pumpkin Dump Cake: A Busy Mom's Fall Favorite
As a working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present dinner dilemma. Finding quick and easy recipes that still taste amazing is a constant quest, and my Pumpkin Dump Cake is the ultimate answer to my fall baking needs. This recipe requires minimal prep time and ingredients, but the result is a warm, comforting dessert that my family absolutely adores. Forget spending hours in the kitchen – this dump cake is practically foolproof!
The beauty of this recipe lies in its simplicity. It's less about precision and more about throwing together delicious ingredients and letting the oven work its magic. I usually start by prepping the ingredients – chopping the pecans, measuring out the spices – while the kids are finishing their homework. Then, it’s just a matter of mixing everything together in a big bowl. The ease of this process makes it perfect for a busy weeknight or a spontaneous weekend treat. It's the type of recipe that's become a staple in our household, bringing a sense of warmth and familiarity on even the most hectic evenings. It also travels wonderfully, so it’s perfect to bring to a potluck, book club, or any gathering.
The combination of the creamy pumpkin filling and the crunchy, spiced cake topping is a match made in heaven. The pecans add a delightful textural contrast, and the melted butter creates a beautiful, golden crust. The whole thing smells divine while it’s baking, filling the house with a cozy autumn aroma that instantly puts everyone in a good mood. And the best part? The clean-up is minimal – just one bowl to wash! This recipe is my go-to when I need a delicious dessert that’s effortless to make and guaranteed to please the entire family. Try it out, and I'm confident it will quickly become one of your favorite fall recipes too. I often adapt it depending on what I have available – sometimes I add a dash of maple syrup, or use different nuts. The possibilities are truly endless!
Pro-tip: Feel free to experiment with different types of cake mix. Chocolate, apple spice, or even yellow cake mix would make a delicious twist on this classic recipe.
So, the next time you’re searching for a quick and easy dessert that won't disappoint, give my Pumpkin Dump Cake a try. It’s the perfect way to end a busy day and savor the simple joys of fall.
Enjoy!
