Warm Pumpkin Spice Latte Dump Cake
This warm fall dessert will tickle your taste buds with its comforting Fall spices. Enjoy a fun twist by adding in a coffee flavor to make this a decadent fall treat.
Servings 12 servings
Calories 543kcal
Cost $10
Equipment
- Mixer
- Mixing Bowl
- 9x13 Baking Dish
Ingredients
Pumpkin Spice Latte Dump Cake
- 15 oz canned pumpkin
- 12 oz evaporated milk
- 1 cup sugar
- 3 eggs
- 1.5 tsp pumpkin pie spice (can substitute cinnamon)
- 2 tbsp instant coffee (optional)
- 1 box yellow cake mix
- 1 cup chopped pecans
- 3/4 cup butter (sliced into 1/4" pieces)
Whipped Topping
- 8 oz cream cheese (room temperature)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp cinnamon
- 2 tsp instant coffee (optional)
Instructions
- Preheat oven to 350 degrees and grease a 9x13 baking pan with cooking spray or butter.
- Combine pumpkin puree, eggs, sugar, evaporated milk, instant coffee, and pumpkin pie spice in a large mixing bowl. Beat until blended through.
- Spread mix evenly at the bottom of a greased 9x13 baking dish.
- Evenly sprinkle cake mix on top of the pumpkin mixture.
- Evenly sprinkle pecans on top of the cake mixture.
- Slice butter into 1/4" pieces, and lay on top of the mixture.
- Bake in the oven for approximately 50-60 minutes.
- Prepare the whipped topping while cake is baking.
- Mix the softened cream cheese and powered sugar together. Once fluffed, add in the whipping cream, cinnamon, and instant coffee.
- Continue to whip until mixture begins to thicken and resemble a whipped topping (may take a good 3-5 minutes of mixing).
- Once cake is done, serve warm with a dollop of whipped topping!