Description
This Pumpkin Dump Cake is an easy and delicious fall dessert made with simple pantry ingredients like pumpkin puree, yellow cake mix, and warm spices. It combines creamy pumpkin filling with a crunchy pecan and buttery cake topping, baked to golden perfection. Perfect for Thanksgiving or any cozy occasion, it’s a crowd-pleaser that can be served warm with ice cream or whipped cream.
Ingredients
Scale
Filling
- 2 (15 ounce) cans pure pumpkin puree
- 1 cup sugar
- 1 Tablespoon pumpkin spice seasoning
- 4 eggs
- 12 oz evaporated milk
- 1 tsp pure vanilla extract
Topping
- 1 package yellow cake mix
- 1 cup chopped pecans
- 1 cup butter, sliced
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cake evenly.
- Prepare the pan: Grease a 9×13-inch baking pan thoroughly to prevent the cake from sticking and to allow easy serving.
- Mix pumpkin filling: In a large mixing bowl, combine the pumpkin puree, sugar, pumpkin spice seasoning, eggs, evaporated milk, and vanilla extract. Mix until all ingredients are fully incorporated to create a smooth pumpkin mixture.
- Add cake mix topping: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture in the pan. This forms the crunchy topping once baked.
- Add pecans: Evenly scatter the chopped pecans over the cake mix layer to add texture and nutty flavor.
- Top with butter slices: Slice the butter into small pieces and spread it evenly over the pecans and cake mix topping. This will melt during baking to create a rich crust.
- Bake the cake: Place the pan in the preheated oven and bake for 1 hour at 350°F, or until the top is golden brown and the filling is set.
- Cool and serve: Remove the cake from the oven and allow it to cool slightly before serving. Serve warm with a scoop of ice cream or a dollop of whipped cream for an extra indulgent treat.
Notes
- This Pumpkin Dump Cake recipe is a quick and easy dessert that is made with simple ingredients, perfect for busy fall days.
- You can substitute chopped walnuts if pecans are not available.
- For a dairy-free version, use vegan butter or margarine and an alternative evaporated milk.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
- Adding a dash of cinnamon or nutmeg can enhance the spice flavor if desired.
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
