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Buttermilk pecan pie with vanilla ice cream and chopped walnuts on top.

Pumpkin Dump Cake

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 15
Calories 310 kcal

Ingredients
  

  • 1 can pumpkin purée (15 ounces)
  • 1 can evaporated milk (12 ounces)
  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 teaspoon cinnamon
  • Pinch kosher salt
  • 1 teaspoon pumpkin pie spice
  • 1 box yellow cake mix
  • 8 ounces unsalted butter melted
  • Desired topping such as whipped cream or ice cream

Instructions
 

  • Preheat your oven to 350°F.
  • In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, salt, and pumpkin pie spice. Whisk until smooth and well blended.
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  • Grease a 9x13-inch baking dish. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
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  • Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
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  • Evenly drizzle the melted butter over the cake mix, aiming to cover as much of the surface as you can.
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  • Bake for 45 minutes, or until the top is golden brown and the edges are set.
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  • Let the cake cool for at least 15 minutes before serving. Enjoy it warm or at room temperature with whipped cream or ice cream.

Nutrition

Calories: 310kcalCarbohydrates: 44gProtein: 3gFat: 14gSaturated Fat: 9gSodium: 267mgFiber: 1g
Keyword Pumpkin Dump Cake
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