Description
This easy Pumpkin Dump Cake combines the creamy texture of pumpkin pie with a spiced, crunchy cake topping. With just 10 minutes of prep, it’s the perfect cozy dessert for fall gatherings or weeknight treats.
Ingredients
- 2 (15‑ounce) cans pure pumpkin puree
- 4 large eggs (room temperature)
- 1 (12‑ounce) can evaporated milk
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice blend
- 2 teaspoons ground cinnamon
- 1 (15.25‑ounce) box spice cake mix
- 1½ cups chopped pecans
- 1 cup unsalted butter, melted
- ½ cup whole milk
Instructions
- Preheat the oven to 350°F and spray a 9×13‑inch baking dish with baking spray.
- In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, sugar, vanilla, pumpkin pie spice, and cinnamon until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- In a separate bowl, stir together the dry spice cake mix and chopped pecans. Sprinkle this evenly over the pumpkin layer.
- Mix the melted butter with the milk, then slowly pour it over the dry cake mix layer—submerging as much of the dry mix as possible without stirring.
- Bake for about 1 hour, or until the top is golden and the center is set.
- Let it cool slightly before serving warm with vanilla ice cream, whipped cream, or caramel sauce.
Notes
- Swap spice cake mix with yellow, vanilla, or butter cake mix plus added pumpkin spice.
- Use walnuts, graham crackers, or toffee bits as nut alternatives.
- Press down dry mix before baking to prevent powdery spots.
- Store refrigerated up to 4 days; reheat slices in microwave for 20–30 seconds.
- Can be made in a crockpot on high for 2 hours for a gooey version.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
