Pumpkin Spice Dump Cake
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Pumpkin Spice Dump Cake
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This Pumpkin Dump Cake recipe is a minimal prep, effortless, fall or Thanksgiving dessert that will disappear in a flash! It's a delectable mashup between rich, silky smooth, spiced pumpkin pie and buttery cake all topped with crunchy pecans. Pumpkin Dump Cake gets its name by whisking then dumping the filling into a baking dish, dumping cake mix on top, then baking to golden, buttery, creamy, crunchy perfection. Be the hero of Thanksgiving with this twist on the comforting classic!
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Ingredients
PUMPKIN FILLING
- 1 29 oz. can pumpkin puree (not pumpkin pie filling)
- 4 eggs
- 12 oz can. evaporated milk
- 1 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 tsp EACH ground ginger, ground nutmeg
- 1/4 tsp EACH ground cloves, salt
TOPPING
- 1 15.25 oz. box yellow cake mix (do not prepare)
- 1 cup Chopped Pecans
- 12 TBS (1 1/2 sticks) salted butter, sliced into thin pads (about 28 slices)
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Instructions
- Preheat oven to 350°F. Lightly butter a 9×13 baking dish or spray with cooking spray.
- Mix all of the Pumpkin Filling ingredients together in a large bowl. Pour into the prepared baking pan.
- Evenly sprinkle the dry cake mix over the Filling, breaking up any clumps with a fork. Top evenly with the pads of butter, followed by the pecans, if using.
- Bake uncovered at 350 degrees F for 50-60 minutes or until the cake is golden brown and cooked through and the center is mostly set (it will set more as it cools slightly). Let stand for 15 minutes before serving. Serve WARM with vanilla ice cream or whipped cream.
Notes
- To store: Pumpkin Dump Cake is the very best fresh from the oven but can be stored in the refrigerator for up to 5 days.
- To freeze: Let the dump cake cool completely, wrap a few times in plastic wrap, followed by foil. Freeze for 3 months. Be aware that the topping will be softer once thawed. Thaw the frozen dump cake in the refrigerator overnight, then reheat per below methods.
- To reheat: Leftovers can be reheated in the microwave for 30 seconds, then at 10-second intervals until warmed through or baked at 350 degrees F for about 15 minutes or until heated through.
- Prepare the pumpkin filling according to recipe directions in a 9×13-inch pan. Cover tightly with plastic wrap or foil and refrigerate for up to one day.
- Slice the pads of butter and refrigerate. Chop the pecans and store in an airtight container.
- When ready to bake, sprinkle topping evenly over filling, add butter and pecans.
- Bake according to directions, adding an extra 10 minutes due to the cold start.
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