Pumpkin Dump Cake Recipe
This easy pumpkin dump cake layers a spiced pumpkin custard with yellow cake mix, melted butter, and pecans for a moist, crowd-pleasing fall dessert. It takes just 15 minutes of prep and is delicious warm with ice cream or cold from the fridge.
Equipment
Ingredients
- 29 ounce canned pumpkin puree not pumpkin pie filling
- 1 cup sugar
- 1 ½ cups milk whole or 2%
- 3 eggs
- 1 box yellow cake mix 15.25 ounces, dry (do not prepare)
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ cup melted butter 1 stick
- 1 cup chopped pecans optional
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs, milk, cinnamon, nutmeg, and cloves until smooth. Pour the mixture into the prepared pan and spread it into an even layer.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Use a spatula or fork to gently rake the mix into the top of the pumpkin just enough that it isn't all sitting dry on top. It does not need to be fully combined.
- Drizzle the melted butter evenly over the top, using the back of the spatula to spread it over any dry spots. Sprinkle with the chopped pecans.
- Bake for 50 to 55 minutes, until the top is golden brown and the center is set and no longer jiggles. If the pecans start to get too dark, cover the pan loosely with foil for the last 10 minutes.
- Let the cake cool for at least 15 to 20 minutes before cutting into squares. Serve warm with ice cream or whipped cream, or chilled. Refrigerate leftovers, covered.
Video
Nutrition
Serving: 1squareCalories: 300kcalCarbohydrates: 41gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 52mgSodium: 230mgFiber: 2gSugar: 28g
Nutrition details are an estimate, per serving.
