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

Course Dessert

Cuisine American

Keyword cake, desserts, Fall Desserts, pumpkin cake, Thanksgiving, thanksgiving desserts

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 540kcal

Author Kathleen

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

US Customary - Metric

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.

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