Pumpkin Dump Cake
User Reviews
4.3
Pumpkin Dump Cake
Description
Pumpkin Dump Cake features a wet pumpkin mixture made of pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice poured into a baking dish. The batter is topped with a dry yellow or spice cake mix, chopped pecans if desired, and melted butter before baking. The butter soaks through the dry cake mix, creating a browned, slightly crunchy top while the pumpkin layer underneath remains soft and flavorful. Completing this dessert with whipped cream or vanilla ice cream complements its warm spices and moist texture, providing a satisfying seasonal treat.
The pumpkin pie spice blend in this recipe can be homemade with cinnamon, nutmeg, ginger, and cloves for convenience if you don’t have a ready mix. Once baked, allow the cake to cool completely to set layers before serving. Its combination of pumpkin and buttery cake mix topping delivers a balance of creamy and crisp textures.
This cake is ideal for fall family gatherings or potlucks, especially when fresh pumpkin is not readily available, utilizing canned pumpkin puree effectively. The pecans add an optional earthy, nutty crunch that pairs well with the warm spices.
Mixing the ingredients directly in the baking dish saves time and dishes, making it a straightforward dessert to prepare. Adjust the pumpkin pie spice to taste if using store-bought mixes of differing strength.
Ingredients
- 1 oz can pumpkin puree not pumpkin pie filling
- 1 oz can evaporated milk
- 3 egg whole
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice see note for substitute
- 1 .25 ounce box yellow cake mix a spice cake mix can be substituted
- 1 cup pecans optional, chopped
- 3/4 /4 cup butter melted
Instructions
- Preheat oven to 350°F and grease a 9x13 baking dish.
- In a large bowl, mix pumpkin, milk, eggs, sugar, and pumpkin spice until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.Sprinkle dry cake mix evenly on top of the pumpkin layer.. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes or until top is golden brown.Let the cake cool completely. Top with whipped cream or a scoop of vanilla ice cream.
Notes
- Substitute pumpkin pie spice with 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves if needed.
- Use canned pumpkin puree, not pumpkin pie filling, for accurate texture and flavor.
- Let the cake cool completely before serving to let layers set properly.
- Top with whipped cream or vanilla ice cream for enhanced serving options.
User Reviews
Overall Rating
4.3
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