This easy pumpkin dump cake has a creamy pumpkin pie layer under a buttery, pecan-topped crust. Canned pumpkin, evaporated milk, and a boxed cake mix make it a simple fall dessert with only 10 minutes of prep.
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tablespoon pumpkin pie spice
- 1 (15.25-ounce) box yellow cake mix
- ⅔ cup chopped pecans
- 1 cup butter, melted
- whipped cream or vanilla ice cream, for serving
Instructions
- Preheat the oven to 350°F. Coat a 9x13-inch baking dish with nonstick spray and set aside.
- In a large mixing bowl, whisk the pumpkin, evaporated milk, eggs, both sugars, and pumpkin pie spice until smooth. Pour into the dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir. Scatter the pecans over the top.
- Drizzle melted butter evenly over the surface, covering as much of the dry cake mix as possible.
- Bake for 45 to 55 minutes, until golden brown on top and bubbly around the edges.
- Allow to cool for 10-15 minutes before serving. Serve topped with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Notes
- Use pure pumpkin, not pumpkin pie filling.
- Cover the dry cake mix with butter as evenly as you can. Dry powdery patches are the most common problem with this recipe.
- Walnuts can replace the pecans, or leave the nuts out for a nut-free version.
- A box of spice cake mix can replace the yellow cake mix for a stronger fall flavor.
- Storage: Cover and refrigerate for up to 4 days. Serve chilled, or microwave a slice for 20 to 30 seconds to warm it.
Nutrition
Calories: 445kcal | Carbohydrates: 54g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 315mg | Potassium: 236mg | Fiber: 2g | Sugar: 37g | Vitamin A: 6120IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 2mg
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