Description
Pumpkin Dump Cake is an easy, crowd-pleasing fall dessert—spiced pumpkin poured into a pan, topped with dry cake mix, pecans, and melted butter for a buttery, caramel-like finish.
Ingredients
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 box yellow cake mix (dry)
1 cup chopped pecans
1 cup (2 sticks) melted butter
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger until smooth.
3. Pour the pumpkin mixture into the prepared baking dish, spreading evenly.
4. Evenly sprinkle the dry yellow cake mix over the pumpkin layer; do not mix.
5. Scatter chopped pecans over the cake mix.
6. Drizzle melted butter evenly across the top so it soaks through the dry mix.
7. Bake 50–55 minutes until the top is golden and set and edges bubble slightly.
8. Cool 10–15 minutes before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
Use spice cake mix instead of yellow cake mix for more depth.
Swap pecans for walnuts or omit for nut-free.
For extra caramel flavor, drizzle a little maple syrup before serving.
Store covered in the fridge up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg