Description
This Pumpkin Dump Cake is a delightfully easy and flavorful dessert perfect for fall. Combining classic pumpkin pie flavors with the convenience of a dump cake, it requires minimal effort but yields a moist, spiced treat topped with crunchy pecans and a buttery cake crust.
Ingredients
Scale
Pumpkin Mixture
- 29-30 ounces pumpkin puree (822-850 grams, 1 large can)
- 12 ounces evaporated milk (340 grams, 1 can)
- ¾ cup brown sugar (160 grams)
- 2 teaspoons pumpkin pie spice (6 grams)
- ½ teaspoon kosher salt
- 3 large eggs (150 grams)
Topping
- 15.25 ounces yellow cake mix (432 grams, 1 box)
- 1 cup chopped pecans (114 grams)
- ½ cup unsalted butter, melted (113 grams, 1 stick)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dump cake.
- Mix Pumpkin Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and kosher salt until the mixture is smooth and well combined.
- Add Eggs: Crack the eggs into the pumpkin mixture and whisk thoroughly until fully incorporated and the mixture is smooth.
- Pour Mixture into Pan: Grease a 9×13-inch baking pan and pour the pumpkin mixture evenly into the bottom of the pan.
- Add Cake Mix and Pecans: Evenly sprinkle the dry yellow cake mix over the pumpkin layer, then sprinkle the chopped pecans evenly over the cake mix.
- Drizzle Butter: Drizzle the melted unsalted butter evenly over the top of the cake mix and pecans to moisten and create a crispy topping.
- Bake the Cake: Place the pan in the oven and bake for 50-55 minutes. After 30 minutes, check the cake and if the top is browning too much, loosely cover with aluminum foil to prevent burning. Continue baking until the cake is set and golden brown on top.
- Serve: Let the pumpkin dump cake cool slightly before serving. For an indulgent touch, serve with whipped cream, a scoop of ice cream, a drizzle of caramel sauce, and a sprinkle of cinnamon.
Notes
- You can substitute chopped walnuts for pecans if preferred.
- Ensure the pumpkin puree is 100% pure pumpkin and not pumpkin pie filling for best results.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, substitute the yellow cake mix with a gluten-free version.
- If the top starts to brown too quickly, covering with foil helps prevent burning.