Pumpkin Dump Cake

This delicious pumpkin dump cake is the perfect fall dessert! Pumpkin Dump Cake combines the creamy richness of pumpkin pie with the buttery crunch of cake, making it an ideal dessert for Thanksgiving or any fall day.

Course Dessert

Cuisine American

Keyword Dump Cake, Fall Dessert Recipes, Pumpkin

Prep Time 10

Cook Time 45

Total Time 55

Servings Slices

Calories 382kcal

Author Darcey Olson

Cost $8

Ingredients

1 15 oz can pumpkin puree *Note 1
1 12 oz can evaporated milk
1 cup light brown sugar, packed
3 large eggs
1 tsp pumpkin pie spice *Note 2
1 box yellow cake mix *Note 3
2 sticks unsalted butter, cut into 16 pieces

OPTIONAL TOPPINGS

1 cup chopped pecans or walnuts
whipped cream
vanilla ice cream

Instructions

Preheat the oven to 350°F.
Grease a 9×13 inch cake pan, coating both the bottom and sides. Set aside.
In a large mixing bowl, combine the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk until fully blended, then pour the mixture into the prepared pan.
Evenly sprinkle the cake mix powder over the top of the pumpkin batter.
Evenly distribute the pecans across the top.
Cut the butter into 16 pats (1 oz each) and space them evenly on top of the cake.
Bake for 45-50 minutes, until the edges are golden brown and the center is set.
Let the cake cook for 15-20 minutes. Divide into individual serving bowls and top with whipped cream or ice cream and serve.

Notes

Note 1 - Make sure to use pumpkin puree, not pumpkin pie mix.

Note 2 - To make your own pumpkin pie spice, replace with: 1/2 tsp. ground cinnamon, 1/4 tsp ground ginger, and 1/8 tsp of nutmeg, and cloves.

Note 3 - Use spice cake mix, butter pecan or vanilla, for an extra kick of fall spice flavor.

Nutritional information is just an estimate. It does not take into consideration various brands of ingredients or the optional ingredients.

Nutrition