Easy Pumpkin Dump Cake
Embrace the flavors of fall with this Easy Pumpkin Dump Cake, a no-fuss dessert that's as simple as it is delicious! Combining the creamy richness of canned pumpkin puree and evaporated milk with the warm spices of pumpkin pie spice, this recipe creates a luscious pumpkin base that's topped with a buttery layer of yellow cake mix and optional crunchy pecans. Perfect for busy bakers, this dump cake requires just 10 minutes of prep time before it bakes to golden perfection in your oven. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a cozy, crowd-pleasing treat. Ideal for holiday gatherings or casual weeknight desserts, this pumpkin dump cake is your go-to recipe for seasonal simplicity!
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Recipe Information
Ingredients
- 15 ounces Canned pumpkin puree
- 12 ounces Evaporated milk
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 2 teaspoons Pumpkin pie spice
- 0.5 teaspoon Salt
- 1 box Yellow cake mix
- 1 cup Unsalted butter
- 0.5 cup Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick cooking spray or butter.
In a large mixing bowl, combine the canned pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and salt. Whisk together until smooth and well-mixed.
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture in the baking dish, ensuring full coverage.
Melt the butter and drizzle it evenly over the top of the dry cake mix. Make sure to cover as much of the surface as possible.
If using, sprinkle the chopped pecans evenly over the top to give the cake a crunchy texture.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the filling is set. A toothpick inserted into the center should come out mostly clean.
Remove the cake from the oven and allow it to cool for at least 15-20 minutes before serving. The filling will thicken as it cools.
Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
4785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.6 g | 267% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 4145 mg | 180% | |
| Total Carbohydrate | 716.6 g | 261% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 529.5 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 1787 mg | 137% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3015 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
