Pumpkin Dump Cake

60 mins
Serves 8
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Directions

  1. 1In a 9x13 inch baking pan, combine pumpkin puree, evaporated milk, eggs, sugar, brown sugar, and pumpkin pie spice. Mix well.
  2. 2In a 9x13 inch baking pan, combine pumpkin puree, evaporated milk, eggs, sugar, brown sugar, and pumpkin pie spice. Mix well.
  3. 3In a 9x13 inch baking pan, combine pumpkin puree, evaporated milk, eggs, sugar, brown sugar, and pumpkin pie spice. Mix well.
  4. 4Sprinkle the yellow cake mix evenly over the mixture.
  5. 5Sprinkle the yellow cake mix evenly over the mixture.
  6. 6Sprinkle the yellow cake mix evenly over the mixture.
  7. 7Melt the butter and pour it lightly over the cake mix. DO NOT MIX.
  8. 8Melt the butter and pour it lightly over the cake mix. DO NOT MIX.
  9. 9Melt the butter and pour it lightly over the cake mix. DO NOT MIX.
  10. 10Bake at 350°F for 50-60 minutes, or until golden brown.
  11. 11Bake at 350°F for 50-60 minutes, or until golden brown.
  12. 12Bake at 350°F for 50-60 minutes, or until golden brown.

Ingredients

  • 15 oz pumpkin puree
  • 15 oz pumpkin puree
  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 12 oz evaporated milk
  • 12 oz evaporated milk
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 2 tsp pumpkin pie spice
  • 2 tsp pumpkin pie spice
  • 1 box yellow cake mix
  • 1 box yellow cake mix
  • 1 box yellow cake mix
  • 1 cup butter
  • 1 cup butter
  • 1 cup butter

Equipment

9x13 inch baking panwhiskmeasuring cupoven