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Pumpkin Dump Cake

This easy Pumpkin Dump Cake recipe is a fall dessert that gets dumped into a pan with a buttery crust. This is always a crowd pleasing dessert with fall flavors. The perfect end to Thanksgiving dinner.

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 24 servings
Course: Dessert
Cuisine: American

Ingredients

  • 1 1 15 oz can pumpkin purée (not pumpkin pie filling)
  • 1 1 12 oz can evaporated milk
  • 3 3 whole eggs
  • 1 1 cup brown sugar
  • 2 2 teaspoons pumpkin pie spice see note for substitute
  • 1 1 15.25 ounce box yellow cake mix (a spice cake mix can be substituted)
  • 1 1 cup Chopped Pecans optional
  • 3/4 3/4 cup butter melted

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and grease a 9x13 baking dish.
  2. 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

  • For this recipe to substitute the 2 teaspoons of pumpkin pie spice you'll need:
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves