@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/pumpkin-dump-cake/#recipe
headline
namePumpkin Dump Cake
descriptionIt pretty much doesn't get any easier than this!
urlhttps://12tomatoes.com/pumpkin-dump-cake
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 (15 oz.) can pumpkin purée
  • 1 (12 oz.) can evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 1/2 tablespoon pumpkin pie spice
  • 1 (12.25 oz.) package spice cake mix
  • 1 cup (2 sticks) unsalted butter
  • 1 cup pecans, chopped, optional
  • whipped cream, garnish
  • vanilla ice cream, garnish
Preparation
  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
  2. In a medium bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar and pumpkin pie spice until smooth and fully combined.
  3. Pour mixture into greased baking dish.
  4. Working in an even layer, sprinkle dry cake mix evenly over pumpkin mixture.
  5. Optional: sprinkle nuts over cake mix.
  6. Cut butter into thin pats and top cake mix with them, covering as much of the surface of the cake as possible.
  7. Place in oven and bake for 55-60 minutes, or until almost set in the center.
  8. Remove from oven and let cool at least 30 minutes before serving.
It pretty much doesn't get any easier than this!
Course:

Recipe adapted from The Country Cook

<< Go Back

Pumpkin Dump Cake

Pumpkin Dump Cake

4.4 from 71 votes
Servings: Serves 12-16
Author: Decatur Macpherson
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 (15 oz.) can pumpkin purée
  • 1 (12 oz.) can evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 1/2 tablespoon pumpkin pie spice
  • 1 (12.25 oz.) package spice cake mix
  • 1 cup (2 sticks) unsalted butter
  • 1 cup pecans, chopped, optional
  • whipped cream, garnish
  • vanilla ice cream, garnish

Preparation

  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
  2. In a medium bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar and pumpkin pie spice until smooth and fully combined.
  3. Pour mixture into greased baking dish.
  4. Working in an even layer, sprinkle dry cake mix evenly over pumpkin mixture.
  5. Optional: sprinkle nuts over cake mix.
  6. Cut butter into thin pats and top cake mix with them, covering as much of the surface of the cake as possible.
  7. Place in oven and bake for 55-60 minutes, or until almost set in the center.
  8. Remove from oven and let cool at least 30 minutes before serving.