Pumpkin Dump Cake – Easy Fall Dessert Recipe
Pumpkin Dump Cake combines creamy spiced pumpkin with dry cake mix.Pecans and melted butter create a crisp, golden topping.Bake at 350°F for 50–60 minutes for an easy fall dessert.
Ingredients
- 1 29-ounce can pumpkin puree
- 1 12-fluid-ounce can evaporated milk
- 3 large eggs
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 15.25-ounce package spice cake mix
- 1/2 cup coarsely chopped pecans
- 1/2 cup unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Add the pumpkin puree, evaporated milk, eggs, brown sugar, and granulated sugar to a large mixing bowl.
- Whisk until the ingredients are smooth and evenly combined.
- Add the cinnamon, ground ginger, salt, and ground cloves. Mix until the spices are evenly distributed throughout the pumpkin filling.
- Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture. Do not stir the cake mix into the filling.
- Scatter the chopped pecans evenly over the cake mix.
- Slowly drizzle the melted butter across the entire surface, covering as much of the dry cake mix as possible.
- Bake the Pumpkin Dump Cake for 50 to 60 minutes, or until the top is golden brown and the pumpkin layer is set around the edges.
- Remove from the oven and let the cake cool before slicing. The pumpkin layer will continue to firm as it cools.
- Serve slightly warm, at room temperature, or chilled with your favorite topping.
Notes
A yellow cake mix can replace spice cake mix if needed. If using yellow cake mix, consider adding a little extra cinnamon or pumpkin pie spice to enhance the fall flavor.
Walnuts can replace pecans, or the nuts can be omitted completely for a nut-free variation.
For a slightly richer pumpkin flavor, add a teaspoon of vanilla extract to the pumpkin mixture.
Serve individual portions with whipped cream, vanilla ice cream, caramel sauce, or a light dusting of cinnamon.
Walnuts can replace pecans, or the nuts can be omitted completely for a nut-free variation.
For a slightly richer pumpkin flavor, add a teaspoon of vanilla extract to the pumpkin mixture.
Serve individual portions with whipped cream, vanilla ice cream, caramel sauce, or a light dusting of cinnamon.