Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Pumpkin Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 66 reviews
  • Author: Wesley
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easy Pumpkin Dump Cake is a simple, crowd-pleasing dessert combining the rich flavors of pumpkin pie with the simplicity of a dump cake. It layers pumpkin puree mixed with classic pie spices and evaporated milk beneath a crunchy topping of yellow cake mix, pecans, and melted butter, baked to golden perfection. Perfect for fall gatherings or anytime you crave a comforting, quick-to-make pumpkin treat.

Ingredients

Units Scale

Pumpkin Pie Filling Layer:

  • 1 (29 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup sugar
  • 4 large eggs

Other Layers:

  • 1 (15.25 ounce) box yellow cake mix
  • 3/4 cup pecans, chopped
  • 1 cup butter, melted

For Serving (Optional):

  • Cool Whip
  • Vanilla ice cream
  • Caramel syrup

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13 inch cake pan or casserole dish with cooking spray to ensure easy removal and clean-up.
  2. Mix Pumpkin Filling: In a large mixing bowl, thoroughly combine the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth and well incorporated. This mixture forms the pumpkin custard base of the cake.
  3. Layer Pumpkin Mixture: Pour the pumpkin filling into the prepared baking dish and smooth the surface evenly with a spatula to create a uniform layer.
  4. Add Toppings: Sprinkle the chopped pecans evenly over the pumpkin layer, then sprinkle the entire dry yellow cake mix evenly on top of the pecans. Do not stir or mix layers together.
  5. Drizzle Butter: Evenly drizzle the melted butter over the surface of the cake mix layer. This fat will help create a crisp, golden crust during baking.
  6. Bake: Place the pan in the preheated oven and bake for 55 to 60 minutes, or until the top crust turns golden brown and the pumpkin filling is set.
  7. Cool Slightly: Remove the cake from the oven and let it cool for 5 to 10 minutes to allow the layers to set and make serving easier.
  8. Serve: Serve the pumpkin dump cake warm, optionally topped with a dollop of Cool Whip, a scoop of vanilla ice cream, or a drizzle of caramel syrup for added indulgence.

Notes

  • Use freshly ground pumpkin pie spice or a balanced blend of cinnamon, nutmeg, ginger, and cloves for best flavor.
  • Do not mix the dry cake mix into the pumpkin layer; the layered texture is essential for the dump cake experience.
  • Allow the cake to cool to avoid burning your mouth, but enjoy it while still warm for the best texture and taste.
  • For a nut-free version, simply omit the pecans or substitute with seeds like pumpkin seeds.
  • Store leftovers tightly covered in the refrigerator for up to 4 days.

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 350
  • Sugar: 28g
  • Sodium: 280mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.3g
  • Carbohydrates: 43g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 90mg

Find it online: https://lickplates.com/easy-pumpkin-dump-cake-recipe/