4-Ingredient Pumpkin Dump Cake
Looking for the perfect fall dessert? This simple 4-ingredient pumpkin dump cake has a creamy pumpkin filling and a buttery spice cake crust.
Servings 12
Calories 439kcal
Equipment
- 9×13 inch glass baking dish
- Whisk
- Sharp knife
Ingredients
- 1 can pure pumpkin puree 29 oz. can, NOT pumpkin pie filling
- 1 can sweetened condensed milk 14 oz. can
- 1 box spice cake mix 15.25 oz. box, powder only
- 3/4 cup unsalted butter 1 1/2 sticks, chilled, cut into very thin slices
- 1/2 cup chopped pecans optional (topping)
Instructions
- Preheat the oven to 350°F. Lightly coat a 9 x 13-inch glass baking dish with nonstick cooking spray.
- Pour pumpkin puree and sweetened condensed milk into the glass baking dish. Mix until fully combined. Spread out evenly into a single layer.
- Sprinkle dry cake mix evenly over the pumpkin layer. Do NOT mix it in.
- Cut the chilled butter into very thin slices. Lay the butter slices out in a single layer on top of the dry cake mix. Cover as much of the surface as possible. This will help avoid dry spots.
- If using pecans, sprinkle evenly over the butter.
- Bake uncovered for 50-60 minutes or until the top is a nice golden brown color and the edges are bubbling.
- Let the dump cake cool for at least 15 minutes before serving so the pumpkin layer sets. Serve warm with ice cream or whipped cream.
Nutrition
Calories: 439kcal | Carbohydrates: 54g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 328mg | Potassium: 364mg | Fiber: 2g | Sugar: 39g | Vitamin A: 5958IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 3mg