Pumpkin Pie Dump Cake
Ingredients
The filling
-
1
can (15 oz)
Pumpkin Puree
-
1
can (12 oz)
Evaporated Milk
-
3
pieces
Eggs
-
½
cup
White Sugar
-
½
cup
Brown Sugar
-
1
tsp
Vanilla
-
1
tsp
Cinnamon
-
½
tsp
Ginger, powdered
-
2
tsp
Pumpkin Pie Spice
-
¼
tsp
Nutmeg
-
¼
tsp
Cloves, ground
The topping
-
1
box
Yellow Cake Mix
-
1
cup
Butter, cut in small cubes (2 sticks)
-
1 ½
cups
Pecans, chopped (optional)
Instructions
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugars, vanilla, cinnamon, ginger, pumpkin pie spice, nutmeg, and cloves. Mix well and pour into the greased baking dish.
- In a separate bowl, mix the cake mix with the cold butter pieces using a pastry cutter until crumbly.
- Spread the cake mixture evenly over the pumpkin mixture in the baking dish.
- Sprinkle the chopped pecans over the top.
- Bake for 60 to 75 minutes, or until a knife inserted in the middle comes out clean.
Nutrition Facts (estimated)
Servings
10 - 12
Calories
274
Total fat
12g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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