Pumpkin dump cake is all the best parts of pumpkin pie covered in a sweet cakey topping dotted with chopped pecans and smothered in melted butter in the best of ways. Yes…Seriously!
Pumpkin Dump Cake
This cake is soooo easy and delicious, it just might blow your mind! It’s rich, creamy, crunchy, and beyond delicious!!! I love the soft savory pumpkin flavor tempered with warm winter spices and a sweet crunchy cakey topping. The pecans crunch really takes it over the top for me.
So, this is a simple layer cake made in a 9X13 inch baking dish. Don’t let that fool you into thinking that the taste of this is cake is anything other than outstanding. This simple, humble cake is always on my Holiday dessert buffet right next to my classic pumpkin pie, and my 4 ingredient pumpkin bundt cake! I love to serve it warmed, with a scoop of vanilla ice cream and a drizzle of caramel sauce. It’s seriously great all on its one but you want to talk about hitting the ball Waaaaay outta the park? That combo will do it.
Looking for more wonderful pumpkin recipes. Try my pumpkin scones or my pumpkin bars with cream cheese frosting next!!!!
Pumpkin Dump Cake With Pecans Video Tutorial
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Important Ingredient Notes, Tips + Tricks
- Press: When you sprinkle the dry cake mix on top, take a moment to gently press it down into the pumpkin mixture before adding the chopped pecans evenly across the top. This will give every scrumptious bite a little sweetness and a little crunch.
- Done: Also, when checking for doneness, just insert the toothpick into the cake-like topping. If you insert it too deep you might get a false read.
- Cake Mix: When making this recipe, I usually opt for a pumpkin cake with a yellow cake mix because the flavor blends so well with the pumpkin pie mixture underneath. That said, it’s also great with vanilla cake mix.
Reheat/Storing/Freezing Tips, Serving Recommendations
- How Long Can You Keep This In The Fridge? You’ll want to cover it loosely with cling wrap or foil to protect its integrity. This cake can last up to a week in the fridge.
- Can You Freeze This? Absolutely! This scrumptious pumpkin dump cake with cake mix freezes beautifully and it’s every bit as crave-worthy upon serving. Just let it cool completely before preparing for the freezer. I prefer to double wrap mine in plastic wrap, then in aluminum foil for extra protection. It’ll stay fresh and yummy for up to a month.
- For best results slow thaw in the fridge for up to 24 hours before serving. Since this cake contains pumpkin puree, it can only be stored in the freezer for 2-3 months.
- Make-Ahead Tips: This crazy simple pumpkin pie dump cake only has a 10-minute prep time so there really isn’t a bunch of prep to speak of. But, it’s great in the fridge for a few days so you can always make it a day ahead.
Step By Step How To Make Pumpkin Dump Cake
- In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt with an electric mixer.
- Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down.
- Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter.
- Bake for 60-80 minutes, or until done. The cake is done when the center part of the cake is set and the toothpick inserted in the center, just through the cake part, comes out clean.
More Pumpkin Dessert Recipes
- Pumpkin Pie Bars
- Pumpkin Spice Cookies
- Pumpkin Sugar Cookies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Lasagna
Pumpkin Dump Cake
Pumpkin dump cake is all the best parts of pumpkin pie covered in a sweet cakey topping with chopped pecans & smothered in melted butter in the best of ways
Servings: 12 servings
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 4 eggs large
- 1 1/2 cups sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (15.25-ounce) box yellow cake mix
- 1 1/2 cups pecans chopped
- 1 cup unsalted butter melted
Instructions
- Prep. Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking pan.
- Combine. In a large bowl, combine pumpkin puree (1 15-ounce can), evaporated milk (1 12-ounce can), eggs (4), sugar (1 1/2 cups), pumpkin pie spice (2 teaspoons), and salt (1/2 teaspoon) with an electric mixer. Mix well, and spread into the prepared pan. Sprinkle cake mix (1 15.25-ounce box) over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans (1 1/2 cups) evenly over the cake mix, then drizzle with melted butter (1 cup).
- Bake for 60-80 minutes, or until done. The cake is done when the center part of the cake is set and the toothpick inserted in the center, just through the cake part, comes out clean.
Fans Also Made:
Notes
- Press: When you sprinkle the dry cake mix on top, take a moment to gently press it down into the pumpkin mixture before adding the chopped pecans evenly across the top. This will give every scrumptious bite a little sweetness and a little crunch.
- Done: Also, when checking for doneness, just insert the toothpick into the cake-like topping. If you insert it too deep you might get a false read.
- Cake Mix: When making this recipe, I usually opt for a pumpkin cake with a yellow cake mix because the flavor blends so well with the pumpkin pie mixture underneath. That said, it’s also great with vanilla cake mix.
Nutrition
Serving: 1/12 of the recipe | Calories: 540kcal | Carbohydrates: 61g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 103mg | Sodium: 444mg | Potassium: 234mg | Fiber: 2g | Sugar: 45g | Vitamin A: 6142IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 1mg
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Source: Adapted From Allrecipes
My new all time favorite
So happy to hear that, Kimberly! ?
This reminds me of my grandma!
top with cool whip mmmmmmmm amazing !
Great idea, Christine!! 🙂
Love this recipe! It was a hit with my husband’s coworkers and it’s very easy to make.
I’m so happy to hear that, Joan! 🙂
This is a keeper. It’s super easy to make and great flavor and texture.
Thank you Rhonda!