Pumpkin Dump Cake Recipe

4.90 from 168 votes

Pumpkin Dump Cake Recipe

Pumpkin Dump Cake is a fun and easy alternative to pumpkin pie for Thanksgiving and other fall gatherings. The buttered cake mix and pecan topping makes a delightful crust!

Course Dessert

Cuisine American

Keyword pumpkin dump cake, thanksgiving desserts ideas

Prep Time 8

Cook Time 1

Total Time 1 8

Servings

Calories 461kcal

Equipment

3 quart baking dish (9 x13)

Ingredients

15 oz can of pumpkin puree
12 oz can of evaporated milk
3 eggs
¾ cup sugar
1 teaspoon pumpkin pie spice
¼ teaspoon sea salt
1 box spice cake mix , or yellow cake mix
¾ cup butter (1 ½ sticks) , melted
1 cup pecans , chopped

Instructions

Preheat oven to 350 degrees. Coat inside of 3 quart baking dish (9x13 inch) with cooking spray.
Put the pumpkin puree and evaporated milk in a large mixing bowl.
Beat eggs in a small bowl, then pour into the larger bowl.
Add the pumpkin pie spice, sugar and sea salt to bowl. Mix pumpkin and other ingredients together well.
Pour the pumpkin mixture into the prepared baking dish.
Distribute the dry cake mix over the pumpkin filling. Spread out evenly, but don't be fussy about it.
Drizzle melted butter over the cake mix and finally sprinkle the pecans on top.
Bake for 50 -60 minutes. When top cake layer is fully cooked, the bottom pumpkin custard layer will also be cooked.
Allow to cool to room temperature for serving. Top with ice cream or whipped cream.

Video

Notes

Food Safety: This dessert should be treated as you would homemade pumpkin pie. Refrigerate any dump cake that will not be eaten within a few hours (FDA recommends within 2 hours). It will be good refrigerated for 2-4 days.

Nutrition