The Scoop
Fall showed up at your door with a dessert. This is the very important vibe you’ll get from this pumpkin dump cake. It’s somehow very effortless and exactly the kind of cake people will ask for the recipe for before they leave. Don’t gatekeep, let them have it. Â
Wear a sweater, make some tea, and put on some cozy music. The cake will take care of the rest. Â
Ingredients
- 1 1/2 cups half-and-half
- 1 cup brown sugar
- 3 large eggs
- 1 1/2 teaspoons nutmeg, plus more, optional, to taste, for garnish
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1 1/2 teaspoons vanilla extract
- 2 (15-ounce) cans pure pumpkin
- 1 cup unsalted butter, melted, divided
- 1 (15.25-ounce) box yellow cake mix
- whipped cream, optional, to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish with cooking spray.
- In a large mixing bowl, whisk together the half-and-half, the brown sugar, the eggs, 1 1/2 teaspoons of the nutmeg, the cinnamon, the ginger, and the vanilla until well-combined.
- Add the pumpkin to the milk mixture, whisking to combine.
- Whisk in 1/4 cup of the melted butter.
- Evenly spread the pumpkin mixture into the prepared baking dish.
- Sprinkle the cake mix evenly over the pumpkin mixture.
- Drizzle the remaining melted butter over the cake mix, using a spoon to gently spread the butter around and allowing the butter to soak into the cake mix.
- Bake until the top is browned and cooked through, about 1 hour.
- Allow the cake to cool to room temperature.
- Serve topped with the whipped cream and the extra nutmeg.
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