Print

Pumpkin Dump Cake Recipe

Print Recipe

★★★★★

5 from 71 reviews

This easy Pumpkin Dump Cake is a delicious, fuss-free dessert combining the warm flavors of pumpkin, pumpkin pie spice, and a buttery yellow cake topping. With simple pantry ingredients like canned pumpkin, sweetened condensed milk, and cake mix, this cozy fall dessert comes together quickly and bakes into a moist, spiced treat topped with crunchy pecans. Perfect to serve warm with whipped cream and caramel sauce for a comforting finish.

Ingredients

Scale

Pumpkin Mixture

  • 29 ounces pumpkin (1 can, not pumpkin pie filling)
  • 28 ounces sweetened condensed milk (2 – 14 ounce cans)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

Topping

  • 1 1/2 cups pecans, chopped
  • 15.25 ounces yellow cake mix (1 box, do not prepare cake according to box)
  • 1/2 cup milk
  • 1/2 cup butter, melted

Optional Toppings

  • Sweetened whipped cream or whipped topping
  • Caramel sauce or butterscotch or maple syrup
  • Chopped nuts

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly butter or spray a 13×9-inch baking dish with nonstick spray to prevent sticking.
  2. Mix Pumpkin Base: In a large mixing bowl, whisk together the pumpkin, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined. Pour this evenly into the prepared baking dish.
  3. Add Nut Layer: Sprinkle the chopped pecans evenly over the pumpkin mixture, ensuring good coverage for a crunchy texture.
  4. Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the pecans and pumpkin layer. Do not prepare the cake mix as instructed on the box; use it dry.
  5. Combine Milk and Butter: In a small bowl, mix together the milk and melted butter. Pour or drizzle this mixture evenly over the dry cake mix. Try to cover as much of the cake mix as possible to help it bake moist and flavorful. You can gently swirl the pan to distribute the liquid evenly.
  6. Bake: Place the baking dish in the preheated oven and bake for about 45 to 60 minutes, or until the top is golden brown and the edges are bubbly. Baking times may vary slightly depending on your oven.
  7. Cool and Serve: Allow the cake to cool slightly before serving. It can be enjoyed warm, at room temperature, or chilled. For an extra special treat, top with sweetened whipped cream, caramel sauce, or additional nuts.

Notes

  • Avoid cake mixes that contain pudding as they may not yield the best results for this dump cake recipe.
  • Feel free to substitute pecans with your favorite nuts such as walnuts or add mix-ins like toffee chips, chocolate chips, or cinnamon chips.
  • Alternatively, pumpkin pie spice can be replaced with your preferred pumpkin spice blend, cinnamon, or other warm spices.
  • When pouring the milk and butter mixture over the cake mix, try to cover it as fully as possible to prevent dryness. You can add a bit more melted butter if needed.

Keywords: pumpkin dump cake, easy pumpkin dessert, fall desserts, quick pumpkin cake, spiced pumpkin cake

Find it online: https://dinewithlily.com/pumpkin-dump-cake-recipe/