I don’t know if you noticed this, but it’s fall. That means it’s time to PUMPKIN SPICE ALL THE THINGS!!!
Pumpkin is a powerhouse of nutrition and is really reasonably prices for the next few weeks. It’s really easy to process and freeze too, so you can pumpkin spice all year long if you want.
I was introduced to dump cakes in the late 90s when I was a new housewife who needed to take dessert to a family gathering. What could be easier (and cheaper) than dumping a few simple ingredients into a bowl and mixing? I am very glad that I’m a much better cook now, so my cake game has only improved.
There are about a million pumpkin dump cake recipes out there, so what makes this cake so special? The spices! This is one of our seasonal favorite and will be one of yours too!
Pumpkin Dump Cake Recipe
2 cans (15 oz each) pumpkin
1/2 cup brown sugar
1/2 cup white sugar
1 (12 oz) can evaporated milk
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 package yellow cake mix
1 cup butter, melted
1/2 cup chopped walnuts
1. Preheat the oven to 350 degrees F. Grease a 9×13″ pan or cast iron skillet.
2. In a large bowl combine the pumpkin, eggs, sugars, and milk. Stir in the spices and pour into the pan.
3. Pour the dry cake mix into a large bowl, add the butter and mix well. Sprinkle this mixture over the pumpkin mix in the pan.
4. Bake for about 50 minutes, or until the cake mix is nice and browned.