Description
This easy and delicious Pumpkin Dump Cake combines pumpkin puree with warm spices, layered with a yellow cake mix and topped with butter and pecans for a perfect fall dessert. Ready in just over an hour, this recipe is ideal for a cozy autumn treat or a holiday gathering.
Ingredients
Scale
Pumpkin Mixture
- 30 oz pumpkin puree (not pumpkin pie filling)
- 12 oz evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
Topping
- 1 box yellow cake mix
- 1 cup butter, melted
- 1 cup chopped pecans (or walnuts)
- Whipped cream for serving (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside.
- Mix Pumpkin Layer: In a medium mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and pumpkin pie spice until the mixture is smooth and well combined. Pour this pumpkin mixture evenly into the prepared baking dish.
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the pumpkin mixture in the baking dish, covering it completely but without stirring.
- Top with Butter and Nuts: Drizzle the melted butter evenly over the dry cake mix layer to help it bake into a moist, golden crust. Then, sprinkle the chopped pecans or walnuts evenly on top for added texture and flavor.
- Bake: Place the baking dish in the preheated oven and bake for about 1 hour or until the top is golden brown and the filling underneath is set and no longer jiggly.
- Serve: Remove the pumpkin dump cake from the oven and allow it to cool slightly. Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream for a rich and indulgent dessert.
Notes
- Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Feel free to substitute pecans with walnuts or omit nuts if preferred.
- Make sure to evenly drizzle the melted butter over the cake mix to ensure proper baking and moisture.
- Let the cake cool a bit before serving to allow it to set properly.
- For a gluten-free version, use a gluten-free yellow cake mix.
