Easy Pumpkin Dump Cake! This is like two delicious dessert flavors in one – creamy pumpkin pie paired with rich yellow cake.It’s a delicious duo, made with shortcut ingredients, and it’s very reminiscent of a rustic cobbler.Pumpkin Cobbler Style Cake This homestyle, cozy autumn dessert is something that should be made a least once during the holiday season each year.

It comes together in minutes, doesn’t require making pie crust and you get the bonus of sweet cake atop.It’s the perfect alternative treat for those who don’t prefer pie and would be a welcome addition at a holiday feast.I’ve made it the traditional way with box cake mix to make it speedy, though you could try whipping up your own blend if you’ve got a little extra time (see note below).

It’s a no-fuss, minimal effort dessert that uses pantry staples and leaves you with a crowd pleasing old fashioned style, utterly delicious cake! Pumpkin Dump Cake Recipe Ingredients and Substitutions See below for full recipe with amounts and print option.Canned pumpkin: Just use puree not pumpkin pie filling as it has added sweeteners and spices and will throw the recipe off.Half and half: 1 cup whole milk and 1/2 cup heavy cream or 1 1/2 cups evaporated milk will work as well.

Eggs: Plenty of eggs are used to set the pumpkin filling.Vanilla extract: This adds a nice background flavor to the filling.If you are out it could made made without it because the pumpkin pie spice brings a lot of

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