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Pumpkin Dump Cake Recipe

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4.1 from 5 reviews

This Pumpkin Dump Cake is a simple and delicious fall dessert that combines the rich flavors of pumpkin puree and warm spices with a buttery cake topping. Easy to prepare in one dish, it’s perfect for cozy gatherings and holiday meals.

Ingredients

Pumpkin Mixture

  • 2 x 15 ounce cans pumpkin puree (not pumpkin pie filling)
  • 14–16 ounce can evaporated milk
  • ¾ cup granulated sugar
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 4 large eggs (at room temperature)

Topping

  • 1 x 15-ounce box yellow cake mix
  • 1 cup pecans (raw and chopped)
  • ¾ cup unsalted butter (melted)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) and lightly grease a 9×13 inch baking pan to prevent sticking. Set it aside for now.
  2. Mix Pumpkin Base: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, ground cinnamon, ground ginger, ground cloves, and the room temperature eggs. Mix until smooth and fully combined.
  3. Assemble Layers: Pour the pumpkin mixture evenly into the prepared pan. Then sprinkle the dry yellow cake mix evenly over the pumpkin layer, followed by a generous sprinkle of chopped pecans.
  4. Add Butter and Additional Pecans: Drizzle the melted unsalted butter evenly over the entire surface of the cake mix and pumpkin base to ensure it bakes into a moist topping. Top with the remaining chopped pecans for extra crunch and flavor.
  5. Bake: Place the pan in the preheated oven and bake for 55-60 minutes. The center might still feel slightly jiggly when done, but it will firm up as it cools.
  6. Cool and Serve: Allow the cake to cool in the pan for about 30 minutes before serving. This dessert is delicious served warm with a dollop of fresh cream or whipped cream on top.

Notes

  • Make sure to use pumpkin puree, not pumpkin pie filling, to get the right texture and flavor.
  • Use room temperature eggs to help the batter combine more smoothly.
  • You can substitute pecans with walnuts if preferred.
  • Let the cake cool properly before cutting to allow it to set fully.
  • Adding a dollop of whipped cream or vanilla ice cream enhances the dessert.

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