Recipe Image

Easy Pumpkin Dump Cake with Streusel Topping

  • 10 m
  • 1 h 5 m
Sarah Epperson
“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

    • 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

Directions

  • 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.
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