Pumpkin Dump Cake
User Reviews
5
Pumpkin Dump Cake
Description
Pumpkin Dump Cake starts with canned pumpkin (not pie filling) mixed with half and half, eggs, brown sugar, pumpkin pie spice, and salt, poured into a baking dish. A dry cake mix is then spread evenly atop the pumpkin layer without mixing, followed by a scatter of pecan pieces and thin dots of cold butter. Baking at 350°F for about 50 to 60 minutes produces a custardy pumpkin base with a golden, slightly crisp cake topping. The pecans add texture and buttery richness.
The flavor is warmly spiced and sweet, gently balanced by the creamy pumpkin. The cake topping remains tender but with a baked crust. Serving it warm yields a softer, messier experience, while cooling it on a rack for an hour creates cleaner slices. It pairs well with whipped cream, vanilla ice cream, or salted caramel sauce for added indulgence.
Using half and half keeps the filling smooth, but a mix of milk and heavy cream works as a substitute. Make your own pumpkin pie spice with cinnamon, nutmeg, ginger, and cloves if desired. The cake is best served fresh but can be refrigerated if needed; toppings are optional and customizable.
Ingredients
- 1 (29 oz) can pumpkin (not pumpkin pie filling)
- 1 1/2 cups half and half
- 4 large egg
- 1 1/2 tsp vanilla extract (optional)
- 1 cup (200g) packed light brown sugar
- 1 Tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 (13 to 15 oz) pkg. yellow cake mix such as Betty Crocker
- 3/4 cup (170g) unsalted butter cold, diced into thin 1/2 Tbsp pieces
- 3/4 cup pecan chips or chopped pecans
- Whipped Cream vanilla ice cream, or salted caramel sauce, for serving (optional, sweetened
Instructions
- Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- In a large mixing bowl whisk together pumpkin, half and half, eggs, vanilla extract, brown sugar, pumpkin pie spices and salt. Whisk several minutes until well combined.
- Pour pumpkin mixture into prepared baking dish then wiggle pan to level the mixture out even.
- Gently rub the cake mix package to break up any clumps then cut one corner from the package and gently pour mixture evenly over pumpkin mixture layer in pan.
- Using your hand gently spread the top surface of cake mix out even (being careful not to submerge it into the pumpkin mixture).
- Evenly sprinkle pecan pieces over cake mix layer then evenly dot with butter pieces.
- Bake in oven until pumpkin filling is nearly set, the cake should just wiggle slightly, about 50 to 60 minutes.
- Transfer to wire rack to cool. You can serve warm (which is messier but delicious), or cool for 1 hour before cutting into cleaner slices. These can also be served cold from the fridge.
- If desired served with sweetened whipped cream, vanilla ice cream or salted caramel sauce on top.
Notes
- You can substitute 1 cup milk plus 1/2 cup heavy cream for the half and half.
- Create your own pumpkin pie spice by combining 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves or allspice.
- Nutrition facts exclude toppings like whipped cream or caramel sauce.
User Reviews
Overall Rating
5
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