Pumpkin Dump Cake
This Pumpkin Dump Cake is an easy fall dessert with a creamy, spiced pumpkin filling topped with buttery spice cake and crunchy pecans. Serve it warm with vanilla ice cream and caramel sauce for a cozy, crowd-pleasing dessert that's perfect for Thanksgiving and fall gatherings.
Equipment
Ingredients
- 15 oz can pumpkin puree
- 12 oz can evaporated milk
- 3 large eggs room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 15.25 oz boxed spice cake mix
- ½ cup chopped pecans optional
- 16 Tbsp (2 sticks) salted butter melted
Instructions
- Preheat your oven to 350°F and grease a 9x13 baking dish with cooking spray.
- In a large bowl whisk together pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, pumpkin pie spice, and vanilla extract. The mixture will be very thin. Pour this into the prepared baking dish. Sprinkle the cake mix on top evenly followed by the pecans, if using. Drizzle the melted butter over the cake mix and bake for about 55-60 minutes. The cake may wiggle in the middle a small amount still but it will set up more as it cools.
- Allow to cool for at least 45-60 minutes before serving or it may fall apart on you.
- Serve with a scoop of ice cream and caramel sauce for a decadent dessert.
Notes
- Don’t use pumpkin pie filling.
- You can use a vanilla cake mix instead of spice cake, if desired.
- Room temperature eggs combine nicer when mixing with the pumpkin mixture.
- You can use ¼ cup brown and granulated sugar instead of ½ cup each if you want this less sweet.
- Don’t use sweetened condensed milk, use evaporated milk.
- Let it cool for at least 45 minutes to an hour before slicing or it will not be set up enough.
- Serve with fresh whipped cream or vanilla ice cream, a sprinkle of walnuts and a drizzle of caramel, if desired.
- Store cooled leftovers, covered in the fridge for up to 3-4 days.
Did You Make This Recipe?Let me know how it was!