Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pumpkin Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 29 reviews

This delicious Pumpkin Dump Cake combines rich pumpkin puree with warm spices and a moist spice cake topping for a comforting fall dessert. Easy to prepare in just a few steps, this one-bowl recipe is perfect for holiday gatherings or cozy nights in. The cake is topped with chopped pecans and a buttery glaze, creating a perfect balance of flavors and textures in every bite.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Pumpkin Mixture

  • 2 15-ounce cans pure pumpkin puree (NOT pumpkin pie mix)
  • 4 large eggs (room temperature)
  • 12 ounce can evaporated milk
  • 1½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice blend
  • 2 teaspoons cinnamon

Topping

  • 15.25 ounce box spice cake mix (Duncan Hines brand recommended)
  • 1½ cups chopped pecans
  • 1 cup unsalted butter (melted)
  • ½ cup whole milk

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with baker’s spray. Set the dish aside for later use.
  2. Mix Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend, and cinnamon until the mixture is smooth and all ingredients are well incorporated.
  3. Layer Pumpkin Filling: Pour the pumpkin filling evenly into the prepared baking dish and spread it out into a smooth, even layer.
  4. Combine Topping Ingredients: In a medium bowl, stir together the dry spice cake mix and chopped pecans until evenly combined.
  5. Add Topping Layer: Sprinkle the spice cake and pecan mixture evenly over the pumpkin filling, covering the entire surface.
  6. Prepare Butter Mixture: In another medium bowl, stir together the melted unsalted butter and whole milk until well combined.
  7. Pour Butter Mixture: Slowly drizzle the butter and milk mixture evenly over the entire dry cake mix layer. Use a spoon to gently push any visible dry pockets underneath the butter mixture, without stirring, to ensure the cake mix is mostly submerged under the butter for even baking.
  8. Bake the Cake: Bake the assembled cake in the preheated oven for approximately 1 hour, or until the top is golden brown and the center is set and firm to the touch.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • Room temperature eggs help the filling incorporate better.
  • Do not stir the butter and cake mix layer once combined; just submerge the dry mix to ensure a proper crust forms.
  • Let the cake cool slightly before serving to allow it to set fully.
  • Optional: Serve with whipped cream or vanilla ice cream for an extra indulgence.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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