Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 66 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Dump Cake is a simple, delicious dessert perfect for fall gatherings. It combines a spiced pumpkin custard base with a crunchy yellow cake topping and chopped nuts, baked to golden perfection. Ideal for a cozy treat served warm with whipped cream or vanilla ice cream.

Ingredients

Pumpkin Layer

  • 30 oz pumpkin puree (not pumpkin pie filling)
  • 12 oz evaporated milk
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice

Toppings

  • 1 box yellow cake mix
  • 1 cup butter, melted
  • 1 cup chopped pecans (or walnuts)

For Serving (Optional)

  • Whipped cream
  • Vanilla ice cream (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside.
  2. Mix Pumpkin Layer: In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and pumpkin pie spice until the mixture is smooth and well combined. Pour this pumpkin mixture evenly into the prepared baking dish.
  3. Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the pumpkin layer in the baking dish. Make sure to cover the surface thoroughly for a consistent topping.
  4. Top with Butter and Nuts: Drizzle the melted butter evenly over the cake mix layer, ensuring it saturates the cake mix to create a crunchy top. Then sprinkle the chopped pecans or walnuts evenly over the top for added texture and flavor.
  5. Bake: Place the baking dish in the preheated oven and bake for about 1 hour, or until the top is golden brown and the pumpkin filling is set firmly.
  6. Serve: Allow the cake to cool slightly before serving to let the layers set. Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
  • You can substitute pecans with walnuts or other nuts of your choice.
  • If you prefer a less sweet dessert, reduce sugar by 1/4 cup.
  • Allow the cake to cool before cutting for cleaner slices.
  • This dessert can be stored covered in the refrigerator for up to 3 days.

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