Pumpkin Dump Cake Recipe {Day 14}
This is a very easy cake to make. It is not what I consider a healthy cake, as it uses a box cake mix. If you are in a hurry to make a cake though, this one tastes pretty good!
Pumpkin Dump Cake
1 15 ounce can pumpkin
1 – 12 ounce can evaporated milk
3 eggs
3-4 tsp pumpkin pie seasoning
1/2 tsp salt
3/4 cup sugar
1 yellow cake mix
1 1/2 sticks butter, melted
Preheat oven to 350. Mix the first 6 ingredients together well. Then put it in a greased 13 x 9 pan.
Sprinkle the cake mix over the pumpkin in the pan.
Pat it down with a spoon. Then melt the butter, and pour over the cake. Put in the oven and bake for 50 minutes.
Pull it out, let it cool slightly and enjoy! It is best served warm.
I would call this more of an “upside down pumpkin pie.” I made it today and the children are hovering over it. It’s dessert for our Monday night “Family Home Evening” and they can hardly wait.
Thanks for a great recipe.
Looks delicious! There are organic cake mixes available that are a bit “healthier” or at least have less preservatives in them. Also, Pinterest has recipes for homemade cake mixes that I believe can be stored and used like the box ones, just as options!
we made this and LOVED IT! thanks for the recipe!!
Going to try a gluten free version of this by substituting gf Betty Crocker cake mix!
I found this is best served chilled. I usually make it the day before I need it. I also put chopped pecans or walnuts (or a combo of both) sprinkled over the top, prior to baking. Yummy!! A real crowd pleaser.