Pumpkin Dump Cake
A simple and delicious fall dessert featuring pumpkin puree, sweetened condensed milk, and a crisp cake mix topping.
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Whisk
Ingredients
- 15 oz pumpkin puree canned
- 14 oz sweetened condensed milk canned
- 1 cup sour cream
- 0.5 cup butter melted
- 1 large egg
- 1 cup granulated sugar
- 2 tsp pumpkin pie spice
- 0.5 tsp salt
- 15.25 oz yellow cake mix boxed
- 0.5 cup chopped walnuts or pecans optional
- 0.5 cup raisins optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, sour cream, melted butter, egg, granulated sugar, pumpkin pie spice, and salt until smooth.
- Pour the mixture into the prepared baking pan and spread evenly.
- Evenly sprinkle the dry yellow cake mix over the top of the pumpkin mixture. Do not stir.
- Sprinkle chopped walnuts or pecans and raisins (if using) over the top.
- Bake for 45-50 minutes, or until the top is golden brown and bubbling at the edges.
- Remove from the oven and let cool for 10 minutes before serving.
- Serve warm with whipped cream or vanilla ice cream for an extra treat!
Notes
For best results, ensure the cake mix is evenly distributed for a consistent crispy topping.