Pumpkin Almond Amaretto Dump Cake
A simple and decadent dump cake that captures the essence of autumn with pumpkin, Amaretto, and crunchy almonds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) Pumpkin Puree
- 1/2 cup Amaretto liqueur or 1 tsp almond extract mixed with 1 tbsp orange juice
- 1 box (15.25 oz) White Cake Mix
- 1 cup Sliced Almonds
- 1/2 cup Butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Dump the pumpkin puree into the prepared baking dish.
- Pour the Amaretto over the pumpkin puree.
- Sprinkle the cake mix evenly over the pumpkin and Amaretto mixture.
- Drizzle melted butter over the cake mix.
- Top with sliced almonds.
- Bake for 30-35 minutes until the top is golden brown and a toothpick comes out clean.
- Cool for 10-15 minutes before serving.
- Enjoy warm, optionally with vanilla ice cream or whipped cream.
Notes
Customize with chocolate chips, spices, or fruit additions as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin cake, dump cake, fall dessert, autumn recipe, easy cake