Pumpkin Dump Cake
User Reviews
5
Pumpkin Dump Cake
Description
Pumpkin Dump Cake starts with a smooth pumpkin mixture made from canned pumpkin puree (not pie filling), evaporated milk, brown sugar, eggs, pumpkin pie spice, and vanilla extract, poured into a prepared baking pan. A layer of yellow cake mix mixed with chopped pecans is spread over the pumpkin base, then thin slices of butter are evenly placed on top. Additional pecans are sprinkled over before baking, creating a crisp, buttery topping as the cake bakes to golden brown. The contrast between the moist spiced pumpkin layer and the crumbly, nutty topping defines the dessert’s character.
The cake can be enjoyed warm, cold, or at room temperature. Chilling before slicing helps produce neater pieces, while reheating portions briefly in the microwave restores warmth. Using thin butter slices ensures even melting and proper coverage, enhancing the cake’s texture and flavor. Optional toppings like ice cream or caramel sauce complement its autumnal spices.
Ingredients
- 29 ounce can pumpkin do not use pumpkin pie filling, puree
- 12 ounce can evaporated milk
- 1 cup brown sugar
- 3 egg
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 box yellow cake mix
- 1 1/2 cups pecans divided use, chopped
- 1 cup butter cut into thin slices
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9" x 13" pan with cooking spray.
- Place the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla extract in a bowl. Stir until smooth.
- Pour the pumpkin mixture into the prepared pan.
- Place the cake mix and 1 cup of pecans in a bowl; stir to combine.
- Sprinkle the cake mix over the pumpkin layer.
- Place slices of butter all over the cake mix layer. Sprinkle the remaining pecans over the top.
- Bake for 45 minutes or until golden brown and set. Let cool for at least 15 minutes, then serve. Top with ice cream and caramel sauce if desired.
Notes
- Always use canned pumpkin puree—not pumpkin pie filling—to ensure proper texture.
- Serve the cake warm, chilled, or at room temperature; chilling helps in cutting neat slices.
- Reheat slices in the microwave for about 20 seconds if you prefer warm servings.
- Slice the butter thinly so it covers the entire top layer evenly, contributing to the crisp topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 53mg | 18% |
| Sodium | 301mg | 13% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 6760IU | 135% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 132mg | 13% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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