Ingredients

  • 1 (15 oz) can pumpkin puree
  • 1 (12 oz) can evaporated milk
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 3 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 (15.25 oz) box yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1 cup chopped nuts (optional, walnuts or pecans work well)

                     Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

  2. Mix the pumpkin filling: In a large bowl, combine the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until smooth.

  3. Assemble the dump cake: Pour the pumpkin mixture into the prepared 9x13-inch baking dish and spread it out evenly.

  4. Add the cake mix: Sprinkle the dry cake mix evenly over the pumpkin filling. Do not mix; just spread it out evenly over the top.

  5. Top with butter: Drizzle the melted butter evenly over the top of the cake mix. If you like, sprinkle chopped nuts over the top as well.

  6. Bake: Place the dish in the oven and bake for 45-50 minutes, or until the top is golden brown and the cake is set.

  7. Cool and serve: Let the cake cool for a bit before serving. It’s delicious warm, and you can top it with whipped cream or vanilla ice cream if desired.

Enjoy your pumpkin dump cake—it’s a.   simple, comforting dessert perfect for fall!