Print

Simple Pumpkin Dump Cake

A close-up, appetizing slice of pumpkin dump cake topped generously with glazed pecans on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy fall dessert using a box cake mix. It serves a crowd and is perfect for potlucks.

Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 (18.25 ounce) box spice or yellow cake mix
  • 1 cup chopped pecans (optional)
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, cinnamon, nutmeg, and cloves until fully combined. This is your pumpkin base.
  3. Pour the pumpkin mixture evenly into the prepared baking pan.
  4. Sprinkle the dry cake mix evenly over the pumpkin layer. Do not mix.
  5. Sprinkle the chopped pecans over the cake mix, if using.
  6. Drizzle the melted butter evenly over the top layer. Again, do not mix.
  7. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  8. Let the cake cool completely before slicing and serving. Top with whipped cream.

Notes

  • You can prepare this dessert a day ahead. Cover the cooled cake tightly with plastic wrap and store it at room temperature.
  • For the best texture, let the cake cool for at least two hours before serving.
  • This recipe works well as a make ahead dessert for Thanksgiving.

Nutrition

Find it online: https://fooddexterity.com/pumpkin-dump-cake-easy-fall-dessert/