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Pumpkin Pie Dump Cake

Pumpkin Pie Dump Cake

Lily Coleman
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.
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Prep Time 10 minutes
Cook Time 50 minutes
Cool Time 1 hour
Total Time 2 hours
Course Dessert, Holidays and Events
Servings 12
Calories 437 kcal

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 9x13-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.