Pumpkin dump cake is super easy and screams the perfect fall dessert. Think pumpkin pie layered below a buttery yellow cake topping with crunchy pecans!
As autumn leaves begin to fall and the air turns crisp, there’s nothing quite like the comforting aroma of a freshly baked dessert to warm your spirits. Enter pumpkin dump cake, a fall dessert that combines the rich flavors of pumpkin and spice with minimal effort.
Perfect for family gatherings or cozy nights at home, this delightful treat layers luscious pumpkin filling with a buttery cake topping, creating a mouthwatering contrast that will have everyone coming back for seconds. Whether you’re an experienced baker or someone just looking to indulge in the season’s bounty, this recipe is as simple as it is delicious.
Get ready to impress your friends and family with a dessert that’s as effortless as it is unforgettable!
How To Make Pumpkin Dump Cake
Ingredients needed
- Yellow cake mix
- Canned pumpkin
- Evaporated milk
- Pumpkin spice
- Granulated sugar
- Brown sugar
- Pecans
- Butter
Quick tip before starting the recipe
If you have a heavy sweet tooth, sub the brown sugar for extra granulated sugar. This is not a super sweet dessert for those of use that like a heavy punch.
Making the pumpkin dump cake recipe
- Preheat the oven to 350F.
- In a bowl, using a mixer, combine the canned pumpkin, evaporated milk, pumpkin spice, the sugars and the eggs. Pour the contents into the baking pan. Then, sprinkle the yellow cake mix across the top.
- Scatter the chopped pecans across then top. Lastly, pour the melted butter across everything as evenly as possible.
- Place the pan in the oven and bake for 1 hour. Remove from the oven and allow to cool before serving. Slice and enjoy.
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Pumpkin Dump Cake
Equipment
- 9×13 baking dish
Ingredients
- 29-30 ounce canned pumpkin
- 16 ounce evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon pumpkin pie spice
- 4 large egg
- 1 box yellow cake mix
- 1 cup pecans, chopped
- 12 tablespoon butter, melted
Instructions
- Preheat the oven to 350℉.
- In a bowl, using a mixer, combine the canned pumpkin, evaporated milk, pumpkin spice, the sugars and the eggs. Pour the contents into the baking pan. Then, sprinkle the yellow cake mix across the top.
- Scatter the chopped pecans across then top. Lastly, pour the melted butter across everything as evenly as possible.
- Place the pan in the oven and bake for 1 hour. Remove from the oven and allow to cool before serving. Slice and enjoy.