Pumpkin Dump Cake
This Pumpkin Dump Cake recipe is made with homemade pumpkin pie filling and topped with a crumbly spice cake mix. This easy layered cake tastes like pumpkin pie, but without the fuss.
Ingredients
- 2 cans pumpkin puree, 15 ounces each
- 3 eggs
- 1 cup brown sugar
- 12 ounces evaporated milk
- 2 teaspoons pumpkin pie spice
- 1 box spice cake mix, 15.25 ounces
- ½ cup butter, melted
Instructions
- Preheat the oven to 350 degrees and prep a 9x13 baking dish with cooking spray or butter.
- In a large bowl, mix together the 2 cans of pumpkin puree, eggs brown sugar, evaporated milk and pumpkin pie spice.
- Spread the pumpkin mixture evenly in the bottom of the pan.
- Sprinkle the dry cake mix over the pumpkin mixture, spreading evenly with a spatula. Do NOT stir it together; leave it in an even layer.
- Carefully pour the butter on top of the cake mix, doing your best to cover as much as possible. You can also had a few drops of water to moisten the batter.
- Bake for 45-50 minutes, or until the top is a light golden brown.
- Serve with ice cream and enjoy!
Notes
Storage & Leftovers
Store any leftover of the Strawberry Dump Cake in the fridge for up 3-4 days. I would not try to freeze a dump cake.
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!