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Pumpkin Dump Cake Recipe

4.9 from 656 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Dump Cake is a simple and delicious fall dessert that’s perfect for any occasion. Combining pumpkin puree with warm spices, a moist cake topping, and crunchy pecans, it bakes into a comforting treat that can be served warm with ice cream or whipped cream.

Ingredients

Units Scale

Wet Ingredients

  • 2 (15 ounce) cans pure pumpkin puree
  • 4 eggs
  • 12 oz evaporated milk
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1 cup sugar
  • 1 Tablespoon pumpkin spice seasoning
  • 1 package yellow cake mix

Toppings

  • 1 cup chopped pecans
  • 1 cup butter (sliced)

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×13 inch baking pan to prevent sticking.
  2. Mix wet ingredients: In a large mixing bowl, combine the pumpkin puree, sugar, pumpkin spice seasoning, eggs, evaporated milk, and vanilla extract. Stir until fully blended.
  3. Add cake mix: Evenly sprinkle the entire package of yellow cake mix over the pumpkin mixture without stirring it in.
  4. Add pecans: Spread the chopped pecans evenly over the cake mix layer for added crunch and flavor.
  5. Add butter slices: Slice the butter and distribute the pieces evenly on top of the pecans and cake mix layers to create a rich, moist texture while baking.
  6. Bake: Place the pan in the preheated oven and bake for 1 hour until the top is golden and the cake is set.
  7. Cool and serve: Allow the cake to cool slightly before serving. It is especially delicious when served warm with a scoop of ice cream or whipped cream.

Notes

  • This Pumpkin Dump Cake is quick and easy, made with simple pantry ingredients, making it an ideal fall dessert.
  • You can substitute pecans with walnuts or skip nuts for a nut-free variation.
  • Serve warm for the best texture and flavor experience.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 495 kcal
  • Sugar: 40 g
  • Sodium: 488 mg
  • Fat: 27 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 1 g
  • Carbohydrates: 60 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 103 mg

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