Easy Pumpkin Dump Cake with Streusel Topping

Easy Pumpkin Dump Cake with Streusel Topping

2 Reviews
From: EatingWell.com, September 2019

A dump cake recipe is exactly what it sounds like—you simply dump all of the ingredients into a pan and bake. There isn't a step where you stir the dry ingredients into the wet mixture; instead, it goes into the baking pan in three stages and the result is a pudding-like cake with a streusel-like topping. The two parts together are delicious (and you'd be hard-pressed to find an easier fall dessert)!

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Cooking spray
  • 2 large eggs
  • 1 (15 ounce) can pumpkin
  • 1 (12 ounce) can fat-free evaporated milk
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1 cup granulated sugar, divided
  • 1 cup (about 4 ounces) white whole-wheat flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 tablespoons (about 3 ounces) melted unsalted butter
  • ¼ cup canola oil

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, pumpkin, evaporated milk, cinnamon, allspice, nutmeg, cloves and ¼ cup of the sugar in a bowl. Spoon into prepared baking dish.
  2. Whisk together flour, baking powder, baking soda, salt and remaining ¾ cup sugar in a bowl until well combined. Sprinkle mixture evenly over pumpkin mixture in baking dish. Stir together melted butter and oil in a small bowl; drizzle over flour mixture.
  3. Bake in preheated oven until set, about 45 minutes. Let cool at room temperature 10 minutes.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 243 calories; 12 g fat(4 g sat); 2 g fiber; 30 g carbohydrates; 5 g protein; 22 g sugars; 17 g added sugars; 133 mg calcium; 174 mg sodium; 122 mg potassium
  • Carbohydrate Servings: 2

Reviews 2

October 08, 2019
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By: jaybu
It was certainly easy and the taste was really good, but I was expecting it to be a little taller (it felt very "flat"). We preferred it the next day, after storing it in the refrigerator as the pumpkin part had firmed up and texture was better.
September 19, 2019
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By: Ally Sorrells
So yummy and decadent! Would definitely make again—the perfect dessert to bring to your next fall get-together.
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