The Easiest Pumpkin Dump Cake You'll Ever Make
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Easy pumpkin dump cake recipe using fresh or canned pumpkin puree. Serve warm with ice cream, caramel sauce, and toffee bits.
Ingredients
Instructions
Preheat oven to 350°F. Coat a 9x12-inch baking dish with nonstick spray and set aside.
Combine the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice in a large mixing bowl. Stir to combine and pour into your prepared dish.
Sprinkle a whole box of dry cake mix evenly over the pumpkin layer, followed by your crushed graham crackers.
Spread sliced butter pieces all over the cake mix making sure to cover as much of the dry mix as possible.
Bake in the preheated oven for 45-50 minutes until the center is set and the edges are lightly browned.
Serve warm or at room temperature. Top with ice cream, caramel sauce and toffee bits.
Nutrition
- Calories
- 372 kcal
- Carbohydrate Content
- 39 g
- Protein Content
- 4 g
- Fat Content
- 23 g
- Saturated Fat Content
- 14 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 61 mg
- Sodium Content
- 230 mg
- Fiber Content
- 2 g
- Sugar Content
- 32 g
- Unsaturated Fat Content
- 8 g
- Serving Size
- 1 serving
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