It’s rich, creamy, and loaded with spice.
Read on for a quick how-to before you dive into the recipe.
It’s also delicious with a spoonful of vanilla yogurt or non-dairy whipped cream.
Credit:Rachel Marek
For the best texture, let the cake cool completely before serving.
Ingredients
Nonstickcooking spray
1(15-oz.
)canpumpkin
1(12-oz.)
Coat a 13x9-inch baking pan or dish with nonstick cooking spray.
Combine the first six ingredients (through salt) together in a medium bowl.
Transfer to prepared pan.
Sprinkle evenly with cake mix.
Evenly distribute the butter slices over the cake mix.
Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean.
Cool completely on a wire rack.
How to Store Pumpkin Dump Cake
Cover the pumpkin dump cake pan tightly with plastic wrap.
Refrigerate the leftover dump cake for up to 3 days.
2,000 calories a day is used for general nutrition advice.
