Pumpkin Pie Cake 🥧

Pumpkin Pie Cake 🥧

from melissajorealrecipes.com
Dessert
314 kcal / serving

Out of all of the dump cakes that have ever graced your table, I promise you this pumpkin pie cake dump cake takes the cake😉. Only 7 ingredients and you are going to have a Thanksgiving worthy cake! I make this every year along with my traditional pumpkin pie and each and every year this cake has never had any leftovers. It's an effortless yet indulgent cake that tastes like fall in every bite.

Ingredients

  • 15 ozcan pure pumpkin
  • 12 ozcan evaporated milk
  • 3eggs
  • 1 cupsugar
  • 1 tsppumpkin pie spice
  • 15 ¼ ozbox yellow cake mix
  • 11/2 sticks of salted butter
  • 2 cupsheavy cream
  • 3 tbsppowdered sugar

Directions

  1. 1

    In a large mixing bowl add the pure pumpkin, evaporated milk, 3 eggs, sugar, and 1 tsp pumpkin pie spice. Whisk or blend with an electric mixer until combined.

  2. 2

    Spray a 9 x 13 baking dish with non-stick spray. Pour the pumpkin batter into the baking dish (the batter will be loose).

  3. 3

    Sprinkle the yellow cake mix as evenly as possible over the batter and smooth it out. (DO NOT MIX)

  4. 4

    Cut the butter into small pats and place over the cake covering as much surface area as possible.

  5. 5

    Bake in the oven at 350°F for 1 hour or until the toothpick comes out clean after you poke the cake right in the center. Allow to cool at least 30 minutes.

  6. 6

    To make the whipped cream, in a bowl add heavy cream, powdered sugar, and 1 tsp pumpkin pie spice. Blend that at medium-high speed until stiff peaks and it has a whipped cream consistency.

  7. 7

    Once the cake is cooled, top with the whipped cream and enjoy!