A simple fall treat with an irresistible blend of pumpkin spice flavors and a buttery cake mix topping, reminiscent of traditional pumpkin pie.
Ingredients
Scale:
1 (15 oz) can Canned pumpkin
1 (14 oz) can Sweetened condensed milk
1 tsp Pumpkin pie spice
1 tsp Vanilla extract
½ cup Butter (melted)
1 (15.25 oz) box Cake mix (yellow or spice)
½ cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). This ensures an even bake for your dump cake.
In a large mixing bowl, combine the canned pumpkin, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Mix until smooth and well combined.
Pour the pumpkin mixture into a greased 9x13-inch baking dish, spreading it evenly across the bottom.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir; this will create a lovely crumbly topping.
Drizzle the melted butter over the top of the cake mix to moisten it evenly. If using, sprinkle chopped nuts over the top for added texture.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
Remove from the oven and allow it to cool slightly. Serve warm with whipped cream or ice cream.
