Pumpkin Dump Cake
This easy pumpkin dump cake combines creamy spiced pumpkin filling with yellow cake mix, toasted pecans, and melted butter. It takes just 15 minutes to prepare and bakes in one 9 x 13-inch dish. The longer it sits the better it gets! I prefer this to set overnight in the fridge, then served the next day. Enjoy this cake warm or cold!
Ingredients
- 1 15-oz can pure pumpkin puree
- 1 12-oz can evaporated milk
- 3 large eggs
- ¾ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- 1 15-oz yellow cake mix box, unprepared
- 1 cup chopped pecans
- 1 cup unsalted butter melted
- Vanilla ice cream or whipped cream optional for serving
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
- Add the pumpkin purée, evaporated milk, eggs, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt to a large mixing bowl.
- Whisk until smooth and fully combined.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
- Sprinkle the dry cake mix over the pumpkin. Break apart any large clumps and cover the filling from edge to edge. Do not stir.
- Sprinkle the chopped pecans evenly over the cake mix.
- Slowly drizzle the melted butter over the entire surface. Use the back of a spoon to guide butter onto large dry patches without mixing the layers.
- Bake for 50 to 60 minutes, until the topping is golden and the center is mostly set with a slight jiggle.
- Transfer the pan to a wire rack and cool for at least 30 minutes.
- Serve warm with ice cream or cool completely for firmer portions. Cover and refrigerate leftovers.
I prefer this chilled overnight to allow the flavors to set. Pumpkin spice is always better hours after baking. Enjoy this warm or cold! Try it both ways!
Notes
Recipe Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Do not prepare the boxed cake mix.
- Do not stir the cake mix into the pumpkin.
- Spice cake mix can replace yellow cake mix.
- Leave out the pecans for a nut-free version.
- The filling becomes firmer as it cools.
- Refrigerate leftovers for up to four days.
Estimated Nutrition Information
Serving size: 1 of 15 servings- Calories: 378
- Total fat: 22 g
- Saturated fat: 10 g
- Cholesterol: 65 mg
- Sodium: 355 mg
- Total carbohydrates: 43 g
- Dietary fiber: 2 g
- Total sugars: 27 g
- Protein: 5 g