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Irresistible Fall Pumpkin Dump Cake with 4 Rich Layers

Irresistible Fall Pumpkin Dump Cake
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Irresistible Fall Pumpkin Dump Cake with 4 rich layers that bring warm cozy flavors to your table Perfect for autumn gatherings

Ingredients

Scale
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 ounces) evaporated milk
  • 3 large eggs
  • 1 cup packed brown sugar (light or dark, your choice)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional for extra warmth)
  • 1/4 teaspoon salt
  • 1 box yellow cake mix (dry, 15.25 ounces)
  • 1 cup (2 sticks) unsalted butter, melted

    • Instructions

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, whisk pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, cloves (if using), and salt until smooth and well combined.
  • Pour the pumpkin mixture evenly into a greased 9×13-inch baking dish.
  • Sprinkle the dry cake mix evenly over the pumpkin filling without stirring.
  • Drizzle the melted butter evenly over the cake mix, covering as much surface as possible.
  • Bake in the preheated oven for 50 to 60 minutes until edges bubble and the top is golden brown.
  • Let the cake cool at least 15 minutes before serving to allow filling to thicken.

    • Notes

    This Irresistible Fall Pumpkin Dump Cake is an easy-to-make, cozy dessert combining pumpkin puree, warm fall spices, and a crispy buttery cake crust. Perfect for impromptu gatherings or chilly evenings.

    Find it online: https://www.theworstme.com/irresistible-fall-pumpkin-dump-cake-recipe/