Description
This pumpkin cinnamon roll dump cake is a delicious fall dessert packed with pumpkin flavour and so simple to make!
Ingredients
Units
- Canned Cinnamon Rolls: two 8 count packages
- Pumpkin Puree: 1/2 cup
- Eggs: 2
- Milk: 1/4 cup
- Pumpkin Pie Spice: 3 teaspoons, divided
- Yellow Cake Mix: one box (15.25 ounces)
- Butter: 3/4 cup
- Brown Sugar: 1 cup, divided
Instructions
- Prepare: Preheat the oven to 350°F and grease a 9x13 baking dish with cooking spray.
- Assemble: Evenly distribute the cinnamon roll pieces in the baking dish. In a bowl, combine the pumpkin puree, eggs, milk, half of the pumpkin pie spice and half of the brown sugar with a whisk and pour the mixture over the cinnamon rolls. Sprinkle over the cake mix and then top with slices of butter. In a separate small bowl, mix the remaining brown sugar and pumpkin pie spice together and sprinkle on top.
- Bake: Bake uncovered on the middle rack for 40-50 minutes, until golden. Let it rest for 5-10 minutes, then drizzle on the icing from the cinnamon roll packages.
Notes
You may need to slightly melt the icing packages (8-10 seconds in the microwave should be more than enough). Remove any metal lid from the icing containers before microwaving.
The cake is ready when it's golden (do not let it get too dark or it will be dry and not gooey).
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American