The Best Pumpkin Pie Dump Cake Ever. 

Y’all. I don’t know what’s gotten into me, but I can’t stop baking. And it’s a good thing too, because I have been on a roll lately. My son actually told me yesterday, after trying this, that this was the best thing I’ve ever made. 

I’d have to say, I agree with him completely. 

What You’ll Need:

  • 3 large eggs
  • 1 cup coconut sugar
  • 1 cup coconut oil (melted)
  • 1 tsp ground cinnamon 
  • 1 can (12 oz) evaporated milk
  • 1 can (15 oz) pumpkin purée 
  • 1 box Spice Cake Mix

What You’ll do:

  • Preheat oven to 350 degrees. 
  • Spray a 9×13 baking dish with nonstick cooking spray.
  • In a medium bowl, mix pumpkin purée, evaporated milk, eggs, coconut sugar and cinnamon until well-combined. It’s going to be very soupy. 
  • Pour into baking dish.
  • Sprinkle dry cake mix on top of pumpkin mixture. 
  • Take melted coconut oil and drizzle all over the top.
  • Bake for about 55-60 minutes. It may appear to still be soft in the middle, but it will continue to set up as it cools. 
  • Let cool for at least 30 minutes before slicing and serving.
  • Top with whip cream and serve. 
  • Enjoy with those you care most about. 


What’s your favorite pumpkin recipe to make? I’d love to try a few! Email me at lauren@laurenfalber.com

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