Description
An easy Dump Pumpkin Pie with a creamy spiced pumpkin custard base and a buttery golden cake topping. Simple layers come together in the oven for a cozy fall dessert everyone loves.
Ingredients
Units
Scale
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix
- 3/4 cup unsalted butter, melted or thinly sliced
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish.
- In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring.
- Drizzle melted butter evenly over the top or arrange thin slices of butter to cover most of the surface.
- Bake for 50 to 60 minutes until the top is golden brown and the center is set.
- Remove from the oven and allow to cool for at least 30 minutes before serving.
- Slice and serve as is or with whipped cream.
Notes
- Do not mix the cake mix into the pumpkin layer, the layers should stay separate before baking.
- Let the dessert cool fully for cleaner slices.
- Store covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg