Name: Pumpkin Dump Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: One 15-ounce can unsweetened pumpkin puree; One 15-ounce can evaporated milk; 3 large eggs; 1½ cups granulated white sugar; 4 teaspoons pumpkin pie spice; ½ teaspoon salt; One 15.25-ounce box yellow cake mix; 1 cup pecans, (coarsely chopped); 1 cup melted butter; whipped cream or Cool Whip, (for topping (optional))

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Pumpkin Dump Cake is such an easy fall cake recipe to make.

If you’ve tried other dump cakes (caramel apple dump cake or chocolate cherry dump cake) then you’re familiar with how they work. Ingredients are basically dumped into a cake pan, with no mixing needed, and then the cake is baked and it does its magic. it works!

Ingredients needed:

canned unsweetened pumpkin puree
canned evaporated milk
eggs
granulated white sugar
pumpkin pie spice
salt
boxed yellow cake mix
pecans
butter
whipped cream or Cool Whip, for serving

How to make Pumpkin Dump Cake:

The complete, printable recipe is at the end of this post.

Preheat the oven to 350℉. Spray a 9×13-inch pan with nonstick spray.

In a large bowl, whisk together the pumpkin, evaporated milk, eggs, sugar, spice and salt. Pour into the prepared pan. Sprinkle the dry cake mix evenly on top of the pumpkin mixture. Then sprinkle the pecans on top of the cake mix. Pour the melted butter evenly over the mixture. No need to stir anything around.

Bake for 50 to 55 minutes.

If you are familiar with making gooey butter cakes, this will have a similar texture. It turns out ooey, gooey, rich and wonderful.

The result is a buttery pumpkin dessert cake. It’s pretty delicious and addicting. Seconds are hard to pass up. If you’re not a fan of pecans (or if there is a nut allergy), it’s completely okay to leave them out of the recipe.

You can also switch things up and use a spice cake mix instead of yellow cake. That would be good too!

Top individual servings of pumpkin dump cake with a dollop of whipped cream or Cool Whip. Sprinkle some pumpkin pie spice on top, if you’d like. A scoop of vanilla ice cream would be an excellent pairing too. Enjoy!

How to store leftovers:

Wrap some plastic wrap around the cake dish and store the leftovers in the refrigerator. All should be eaten within a couple of days (which shouldn’t be a problem!)

Favorite Pumpkin Dessert Recipes:

Pumpkin Dump Cake

RecipeBoy.com

An easy and delicious pumpkin dessert!

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Prep Time 10

Cook Time 50

Total Time 1

Course Dessert

Cuisine American

Servings servings

Calories 533 kcal

Ingredients

One 15-ounce can unsweetened pumpkin puree
One 15-ounce can evaporated milk
3 large eggs
1½ cups granulated white sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
One 15.25-ounce box yellow cake mix
1 cup pecans, coarsely chopped
1 cup melted butter
whipped cream or Cool Whip, for topping (optional)

Instructions

Preheat the oven to 350℉. Spray a 9x13-inch pan with nonstick spray.
In a large bowl, whisk together the pumpkin, evaporated milk, eggs, sugar, spice and salt. Pour into the prepared pan. Sprinkle the dry cake mix evenly on top of the pumpkin mixture. Then sprinkle the pecans on top of the cake mix. Pour the melted butter evenly over the mixture. No need to stir anything around.
Bake for 50 to 55 minutes. Serve warm topped with whipped cream or Cool Whip.

Nutrition

Serving: 1servingCalories: 533kcalCarbohydrates: 69gProtein: 7gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 97mgSodium: 590mgPotassium: 265mgFiber: 3gSugar: 49gVitamin A: 6147IUVitamin C: 2mgCalcium: 215mgIron: 2mg

Keyword cake, dump cake, pumpkin

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