This pumpkin pie dump cake is like a pumpkin pie topped with buttery, crunchy cake. Using spice cake mix for the topping, it’s extra easy, with minimal measuring.
Pumpkin Pie Dump Cake
This pumpkin pie dump cake is like a pumpkin pie topped with buttery, crunchy cake. Using spice cake mix for the topping, it's extra easy, with minimal measuring.
Ingredients
- cooking spray
- 14.5 ounce can pure pumpkin puree
- 12 ounce can evaporated milk
- 3 large eggs
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 15 ounce package spice cake mix
- 1 cup butter melted
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Lightly grease the sides of a 9×13-inch baking dish with cooking spray.
- Add pumpkin puree, evaporated mik, eggs, sugar, and cinnamon to a large mixing bowl and whisk to combine. Mixture should be runny.
- Pour the mixture into the prepared baking dish. Carefully sprinkle an even layer of cake mix on top of pumpkin mixture. Pour melted butter evenly over cake mix.
- Bake in the preheated oven until only a slight jiggle remains at the center of the cake, 50 to 60 minutes. Allow the cake to cool at least 1 hour to set. Serve or refrigerate until ready to serve.
