This tardily Pumpkin Dump Cake recipe is the perfect fall dessert! Simply dump pumpkin puree, a box of yellow cake mix, pumpkin pie spice, pecans, too a few basic cake ingredients into a pan, bake inward the oven, in addition to you’ll accept this deliciously moist cake prepare to go!
Why We Love This Pumpkin Dump Cake Recipe
A dump cake is hands-downward the easiest type of cake to make, in addition to this pumpkin version is no unlike. It takes just 5 minutes to prep too it comes out of the oven wonderfully gooey together with moist. The buttered pecan topping mightiness simply be my favorite function!
Variations on Pumpkin Pie Dump Cake
You tin can brand this slowly pumpkin dump-and-bake cake with other flavors of cake mix, similar spiced, chocolate, or white. And if you don’t accept evaporated milk, one-half-and-half too plant well. Try adding close to caramel or butterscotch chips on elevation for even more than flavor!
How to Store together with Reheat
Store leftover pumpkin dump cake inward an airtight container in the refrigerator for upwards to four days. Let come to room temperature earlier enjoying.
How to Freeze
Freeze dump cake whole or cutting into individual portions in airtight containers for upwards to iii months. Let thaw overnight inward the fridge before reheating.
Serving Suggestions
Serve this pumpkin pie dump cake alongside a dollop of whipped cream (or pumpkin spice whipped cream) or a scoop of pumpkin ice cream, a drizzle of caramel sauce, together with a sprinkle of cinnamon.
I do not recommend substituting pie filling for puree. Pumpkin pie filling includes sweetener too spices already, then it volition brand this cake besides sugariness.
Dump cake should not live runny, simply it will gear up gooeyer than a traditional cake. It has a consistency like to a cobbler.
Layering the ingredients is the fox to ensuring a crusty, crumbly, buttery top, too a gooey interior. If yous mix them together, it will modify the whole consistency of the cake.
More Pumpkin Cake Recipes To Try
Recipe
Pumpkin Dump Cake Recipe
Ingredients
- 29-xxx ounces pumpkin puree 822-850 grams (i big tin)
- 12 ounces evaporated milk 340 grams (i can)
- ¾ cup brown sugar 160 grams
- ii teaspoons pumpkin pie spice half-dozen grams
- ½ teaspoon kosher common salt
- iii large eggs 150 grams
- xv.25 ounces yellow cake mix 432 grams (ane box)
- i loving cup chopped pecans 114 grams
- ½ cup unsalted butter 113 grams, melted (i stick)
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F.
- Whisk the pumpkin puree, evaporated milk, dark-brown sugar, pumpkin pie spice, in addition to common salt together until polish.29-30 ounces pumpkin puree, 12 ounces evaporated milk, ¾ loving cup chocolate-brown carbohydrate, ii teaspoons pumpkin pie spice, ½ teaspoon kosher table salt
- Add inwards the eggs and whisk until combined.iii big eggs
- Pour the pumpkin mixture into the bottom of a greased ix×13-inch baking pan.
- Sprinkle the cake mix over the pumpkin mixture. Then, sprinkle the pecans over the cake mix.fifteen.25 ounces yellow cake mix, ane cup chopped pecans
- Drizzle the melted butter evenly over the cake mix.½ cup unsalted butter
- Bake inward the oven for l-55 minutes. Check the cake at xxx minutes and embrace alongside foil if it’sec offset to chocolate-brown.
- Serve with whipped cream or a scoop of ice cream, a drizzle of caramel sauce, and a sprinkle of cinnamon.
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Becky’sec tips
- Resist the urge to stir this dump cake; it will ruin the texture!
Storage: Store pumpkin dump cake in an airtight container inward the fridge for upward to iv days or inward the freezer for up to three months.
Nutrition Information
How to Make Pumpkin Dump Cake Step past Step
Mix the Wet Ingredients: Preheat your oven to 350°F. Whisk a 29- or thirty-ounce tin of pumpkin puree, a 12-ounce tin can of evaporated milk, ¾ of brownish carbohydrate, two teaspoons of pumpkin pie spice, and ½ teaspoon of kosher salt together until smoothen.
Add the Eggs: Add inwards 3 large eggs as well as whisk until combined.
Sprinkle the Cake Mix: Next, pour the pumpkin mixture into the bottom of a greased ix×13-inch baking pan, so sprinkle 15.25 ounces (1 box) of cake mix over the pumpkin mixture. Then sprinkle i cup of chopped pecans over the cake mix.
Drizzle the Butter: Drizzle ½ cup of unsalted melted butter evenly over the cake mix as well as pecans.
Bake the Pumpkin Dump Cake: Bake the cake inward the preheated oven for 50-55 minutes. Check the cake at xxx minutes, in addition to cover alongside foil if it’s first to brown. Serve with whipped cream or a scoop of water ice cream, a drizzle of caramel sauce, too a sprinkle of cinnamon.
