Pumpkin Dump Cake
Pumpkin Dump Cake
Ingredients
For the Pumpkin Base
- 1 1/2 cups half and half
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cans pumpkin puree, 15-ounce each
For the Topping
- 1 box yellow cake mix, 15.25-ounce
- 1 1/2 sticks unsalted butter, melted
For Garnish (Optional)
- 1 cup whipped cream
- 1/4 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch rectangular baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the half and half, brown sugar, large eggs, pumpkin pie spice, and vanilla extract until well combined.
⏱️ 3 min
- 3
Add the two cans of pumpkin puree to the mixture and whisk again until all ingredients are fully incorporated and the mixture is smooth.
⏱️ 2 min
- 4
Pour the pumpkin mixture evenly into the prepared greased baking pan.
⏱️ 1 min
- 5
Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, ensuring it covers the entire surface.
⏱️ 2 min
- 6
Carefully pour the melted butter over the dry cake mix layer, spreading it out to cover as much of the cake mix as possible. It's okay if there are a few dry spots; they will crisp up nicely.
⏱️ 2 min
- 7
Bake in the preheated oven for 60 minutes, or until the topping is golden brown and the pumpkin base is set.
⏱️ 60 min•🌡️ 350
- 8
Remove the Pumpkin Dump Cake from the oven. Let it cool slightly before serving. Serve warm, topped with whipped cream and a sprinkle of ground cinnamon, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Dump Cake
Ingredients
For the Pumpkin Base
- 1 1/2 cups half and half
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cans pumpkin puree, 15-ounce each
For the Topping
- 1 box yellow cake mix, 15.25-ounce
- 1 1/2 sticks unsalted butter, melted
For Garnish (Optional)
- 1 cup whipped cream
- 1/4 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch rectangular baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the half and half, brown sugar, large eggs, pumpkin pie spice, and vanilla extract until well combined.
⏱️ 3 min - 3
Add the two cans of pumpkin puree to the mixture and whisk again until all ingredients are fully incorporated and the mixture is smooth.
⏱️ 2 min - 4
Pour the pumpkin mixture evenly into the prepared greased baking pan.
⏱️ 1 min - 5
Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, ensuring it covers the entire surface.
⏱️ 2 min - 6
Carefully pour the melted butter over the dry cake mix layer, spreading it out to cover as much of the cake mix as possible. It's okay if there are a few dry spots; they will crisp up nicely.
⏱️ 2 min - 7
Bake in the preheated oven for 60 minutes, or until the topping is golden brown and the pumpkin base is set.
⏱️ 60 min•🌡️ 350 - 8
Remove the Pumpkin Dump Cake from the oven. Let it cool slightly before serving. Serve warm, topped with whipped cream and a sprinkle of ground cinnamon, if desired.
⏱️ 5 min