Pumpkin Yummy Dessert
Pumpkin Yummy Dessert is made like a dump cake, with a pumpkin pie layer topped with a buttery cake layer. A quick and easy Thanksgiving dessert!
It’s November and it’s less than three weeks until Thanksgiving, which means it’s time for us to talk PUMPKIN!
Remember months ago when I was planning recipes for my maternity leave and I put out a request for favorite reader recipes? This is one that my family absolutely loved! The recipe is called pumpkin yummy, and it’s made in the very same vein as the ever-popular “dump cakes”. This was my first time making a dump cake, and I loved the simplicity of it!
For those of you not familiar with dump cakes, you basically put a filling-type layer in the bottom of your pan, cover it with dry cake mix, then drizzle butter all over the top. The result, as I found out, is absolutely magical.
MY OTHER RECIPES
This kind of tastes like an upside-down pumpkin pie cake (is that a thing?).
The bottom layer comes together just like an easy pumpkin pie with canned pumpkin, sweetened condensed milk, eggs, brown sugar and lots of seasonings. And drizzling butter over dry cake mix turns into the most amazing bumpy, craggly topping that’s part cake, part biscuit, part cobbler… 100% delicious. I wanted to keep picking off the overdone bumps and eating them, but I restrained myself.
If you love pumpkin pie but hate the thought of making pie, or maybe just need a quick and easy Thanksgiving dessert, pumpkin yummy will be your jam.
Grab a big can of whipped cream and get ready to dig in!
Three years ago: No-Bake Butterfinger Pie
Four years ago: Avalanche Bark
Seven years ago: Bachelorette Party Cake
This pumpkin yummy dessert is made like a dump cake, with a wonderful pumpkin pie layer topped with a buttery cake layer. A quick and easy Thanksgiving dessert!
can pumpkin puree
can sweetened condensed milk
light brown sugar
box 2-layer size yellow cake mix
salted butter, melted
chopped walnuts or pecans
Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
In a large bowl, whisk together the pumpkin, sweetened condensed milk, brown sugar, eggs, cinnamon, nutmeg, ginger and salt. Pour the pumpkin mixture into the prepared pan and spread into an even layer. Sprinkle the dry cake mixture evenly over the top of the pumpkin mixture. Pour the melted butter slowly and evenly all over the top of the cake mix. DO NOT MIX.
Bake for 40 minutes, then sprinkle the nuts over top (if using), and bake for an additional 20 minutes, or until the top is lightly browned and puffed. Allow to cool to room temperature before slicing and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional values are based on one serving
Saturated fat: 12g
Vitamin A: 320.5%
Vitamin C: 7%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!