Ingredients
Equipment
Method
- Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish with baker's spray and set aside.
- In a large mixing bowl, thoroughly whisk pumpkin puree, eggs, evaporated milk, sugar, vanilla, pumpkin pie spice, and cinnamon together by hand until the mixture is completely smooth and uniform.
- Spread the pumpkin mixture evenly in the prepared baking dish. Sprinkle the dry spice cake mix over the filling, making sure to cover every part of the surface.
- Combine melted butter and whole milk. Slowly pour this blend evenly over the cake mix layer. If any dry spots remain, gently press them down so they’re moistened, but avoid mixing down into the pumpkin layer.
- Bake for 1 hour, or until the top is golden brown and the center is set. Cool the cake for 20 to 30 minutes before slicing into squares.
Nutrition
Notes
Leftover Pumpkin Dump Cake should be covered and refrigerated within two hours since the custard base contains eggs and milk. It keeps well in the fridge for up to four days and can be served cold or gently warmed in the microwave. For best results, cut the cake after it has cooled for at least 20 minutes to allow the filling to set. To serve, top with whipped cream or a scoop of vanilla ice cream. If using yellow cake mix instead of spice cake mix, add extra cinnamon and a pinch of cloves for a similar flavor.