Pumpkin Dump Cake Dessert (Print-Friendly Version)
Spiced pumpkin, buttery topping, and toasted nuts meet for a festive dessert perfect for sharing.
# Ingredients List:
→ Wet Ingredients
01 -
425 grams pure pumpkin puree
02 -
3 large eggs
03 -
200 grams granulated sugar
04 -
2 teaspoons ground cinnamon
05 -
0.5 teaspoon ground nutmeg
06 -
1 teaspoon vanilla extract
→ Dry Ingredients and Toppings
07 -
1 box (430 grams) yellow cake mix
08 -
120 grams chopped pecans or walnuts
09 -
115 grams unsalted butter, melted
# How to Make It:
01 -
Preheat oven to 175°C. Lightly grease a 23×33 cm baking dish to ensure easy release after baking.
02 -
In a large mixing bowl, whisk together pumpkin puree, eggs, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract until a homogeneous mixture forms.
03 -
Spread the pumpkin mixture evenly into the prepared baking dish, leveling the surface with a spatula.
04 -
Sprinkle the yellow cake mix evenly over the pumpkin filling without mixing or stirring. Scatter the chopped pecans or walnuts across the surface. Drizzle the melted butter uniformly over the top.
05 -
Transfer the dish to the oven and bake for 45 to 50 minutes, or until the top is golden brown and the edges are bubbling.
06 -
Allow to cool for at least 15 minutes before slicing. Serve slightly warm with whipped cream or ice cream if desired.
# Extra Tips:
01 -
For extra flavor, substitute half of the nuts with toasted coconut or add a pinch of ground ginger.