Pumpkin Dump Cake

An easy fall dessert, this Pumpkin Dump Cake only takes a few minutes to prep. It’s easy and delicious, and tastes just like fall!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 349kcal

Author Deborah Harroun

Ingredients

30 oz pumpkin puree
12 oz can evaporated milk
1/2 cup granulated sugar
1/2 cup brown sugar
4 eggs
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 13.25 oz yellow cake mix*
1 cup chopped pecans
1 cup butter

Instructions

Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
In a bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and cinnamon.
Pour the mixture into the bottom of the prepared pan.
Sprinkle the cake mix evenly over the top, then sprinkle the pecans over.
Melt 1/2 cup of the butter and pour evenly over the top of the cake mix.
Take the remaining 1/2 cup of butter and thinly slice it. Place the butter slices evenly over the top of the cake.
Bake the cake in the preheated oven until the top is golden brown and the edges are bubbling, about 45-50 minutes.
Let the cake sit for 10 minutes before slicing.
Serve warm with ice cream or whipped cream, if desired.

Video

Notes

*Cake mixes can range from 15.25 oz to 13.25 oz - anything in this size range will work.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition