Description
This Easy Pumpkin Dump Cake is a cozy fall dessert made with pumpkin puree, warm spices, buttery cake topping, and pecans. A simple mix, dump, and bake recipe perfect for holidays and gatherings.
Ingredients
- 15 oz canned pumpkin puree
- 12 oz evaporated milk
- 1 cup (213g) packed brown sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 15.25 oz yellow cake mix
- 1 cup (114g) chopped pecans
- 1 cup (226g) unsalted butter, melted
Instructions
1. Preheat the oven to 350°F and grease a 9×13 inch baking dish.
2. In a large bowl whisk together pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth.
3. Pour the pumpkin mixture into the prepared dish.
4. Sprinkle the dry cake mix evenly over the top, do not stir.
5. Sprinkle chopped pecans over the cake mix.
6. Pour the melted butter evenly over the top.
7. Bake for 45–50 minutes until the center is set and edges are golden.
8. Cool for at least 15 minutes before serving.
Notes
Use 100% pumpkin puree, not pumpkin pie filling.
Make your own pumpkin pie spice blend with cinnamon, ginger, nutmeg, and allspice.
For extra crunch, toast pecans before sprinkling on top.
This dessert can be made ahead and refrigerated overnight.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Fall Dessert
Nutrition
- Serving Size: 1 square (1/20 of cake)
- Calories: 296
- Sugar: 25g
- Sodium: 221mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 54mg