Description
Pumpkin Dump Cake is a cozy, crowd-pleasing easy recipe with creamy pumpkin filling and a buttery cake topping that bakes into the perfect fall dessert. It is ideal for holiday dessert tables, easy dessert nights, Thanksgiving baking, and simple food ideas when you want comforting pumpkin flavor without a complicated recipe.
Ingredients
1 can pumpkin puree
1 can evaporated milk
3 eggs
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 box yellow cake mix
1 cup unsalted butter, melted
1 cup chopped pecans
1 cup whipped cream or vanilla ice cream, for serving
1/2 cup caramel sauce, for serving
Instructions
1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract until smooth.
3. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring.
5. Drizzle the melted butter over the cake mix, covering as much of the surface as possible.
6. Sprinkle the chopped pecans over the top.
7. Bake for 50 to 60 minutes, until the top is golden and the filling is set.
8. Cool for 20 to 30 minutes before serving.
9. Serve warm with whipped cream or vanilla ice cream and a drizzle of caramel sauce.
Notes
For even better fall flavor, use spice cake mix instead of yellow cake mix.
Let the cake rest before serving so the pumpkin layer can set properly.
Cover leftovers and refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33g
- Sodium: 360mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg