Dump and Bake Pumpkin Pie Cake
An incredibly easy and delicious fall dessert that combines creamy pumpkin pie filling with a buttery cake topping in one simple pan.
Equipment
Ingredients
Main Ingredients
pumpkin puree (canned)
425 g
evaporated milk (canned)
370 ml
granulated sugar (dry)
150 g
large eggs (room temperature)
3 pcs
pumpkin pie spice (ground)
15 g
vanilla extract (liquid)
10 ml
yellow cake mix (dry mix)
432 g
butter (melted)
115 g
Instructions
Preheat oven
Preheat oven to 180°C and lightly grease a 23x33 cm baking dish.
Mix wet ingredients
In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and vanilla extract until smooth.
Pour into pan
Pour the pumpkin mixture evenly into the prepared baking dish.
Add cake mix
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture without stirring.
Drizzle butter
Drizzle melted butter evenly over the cake mix layer.
Bake the cake
Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Original recipe
Storage
Store covered in the refrigerator. Can be frozen for up to 1 month.
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