1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 box (15 ounces) yellow cake mix
1 cup unsalted butter, melted
1 cup chopped pecans or walnuts (optional)
Whipped cream or vanilla ice cream for serving (optional)
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until well combined.
Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
Sprinkle the dry cake mix over the pumpkin mixture, making sure it covers the surface evenly.
Drizzle the melted butter over the cake mix, covering as much of it as possible.
If desired, sprinkle chopped nuts over the top for added texture and flavor.
Bake in the preheated oven for 50-60 minutes or until the top is golden brown and the center is set.
Allow the dump cake to cool for a bit before serving. It’s delicious on its own, or you can serve it with whipped cream or vanilla ice cream for an extra treat.
Enjoy your Pumpkin Dessert Dump Cake! This recipe is perfect for fall or any time you’re craving a tasty pumpkin dessert.