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Pumpkin Dump Cake Recipe

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4.9 from 58 reviews

This Pumpkin Dump Cake is a simple and delicious fall dessert combining the warm flavors of pumpkin and spices with a crunchy pecan topping. It’s an easy-to-make cake perfect for gatherings or cozy autumn evenings, requiring minimal preparation and baking in a single pan.

Ingredients

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Main Ingredients

  • 1 (29 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 3 large eggs
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Topping

  • 1 (15.25 ounce) package spice cake mix
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup melted butter

Instructions

  1. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to ensure the cake doesn’t stick.
  2. Mix Pumpkin Base: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, cinnamon, ginger, cloves, and salt. Stir thoroughly until all ingredients are evenly incorporated to form the pumpkin filling.
  3. Assemble the Cake: Pour the pumpkin mixture into the prepared pan, spreading it out evenly. Next, sprinkle the dry spice cake mix evenly over the pumpkin layer. Then, sprinkle the coarsely chopped pecans evenly on top of the cake mix layer.
  4. Add Butter: Drizzle the melted butter evenly over the top of the cake mix and pecans. This will help create a golden, crisp topping as it bakes.
  5. Bake the Cake: Place the pan in the oven and bake for 50 to 60 minutes, or until the edges are lightly browned and the topping is set. Avoid opening the oven frequently to allow even cooking.
  6. Cool and Serve: Remove the cake from the oven and allow it to cool before slicing. Serve warm or at room temperature and enjoy this flavorful autumn treat.

Notes

  • Make sure to grease the pan well to prevent sticking.
  • You can use chopped walnuts instead of pecans if preferred.
  • Allow the cake to cool slightly to make slicing easier.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate up to 4 days.
  • For a creamier topping, serve with whipped cream or vanilla ice cream.

Find it online: https://queenrecipe.com/pumpkin-dump-cake-recipe/