Pumpkin Dump Cake



Total Time: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Serves: 15
Easy


A classic dump cake recipe starts by spooning (or dumping) canned fruit pie filling in a casserole dish, then sprinkling on dry cake mix, topping it with butter, and baking until the mixture resembles cobbler. That’s certainly easy, but those desserts are loaded with fat and sugar. Our approach is to instead start with canned pumpkin that we lightly sweeten with a touch of brown sugar. We still use dry cake mix for convenience,
but we nix the butter. You end up with a pudding-like pumpkin layer on the bottom
and a crisp streusel-like topping.
Ingredients
  • 4 sprays cooking spray
  • 1½ cup unsweetened vanilla almond milk
  • ¼ cup packed brown sugar
  • 1 tbsp pumpkin pie spice
  • ½ tsp table salt
  • 4 large eggs
  • 30 oz pumpkin puree, 2 (15-oz) cans
  • 15½ oz unprepared yellow cake mix
  • 15 tbsp lite whipped topping

Instructions
  1. Preheat oven to 350°F. Coat a 13 x 9–inch baking dish with nonstick spray. In a large bowl, whisk together almond milk, sugar, pie spice, salt, and eggs. Stir in pumpkin puree. Pour mixture into prepared dish. Sprinkle cake mix evenly over pumpkin mixture. Swirl mixture together with a knife until some pumpkin mixture shows through on top (there will still be a layer of dry cake mix on top). Coat top with nonstick spray.
  2. Bake at 350°F until set, about 1 hour. Serve warm, at room temperature, or chilled with a dollop of whipped topping.
  3. Serving Size: 1 piece of cake and 1 tbsp whipped topping! 😊