Pumpkin Dump Cake
Full of fall flavor, this easy Pumpkin Dump Cake combines a creamy pumpkin layer with a buttery cake mix and pecan topping. It is like a cross between pumpkin pie and cobbler!
Servings: 12 servings
Equipment
- 9x13 inch baking dish
- mixing bowl (medium)
- rubber spatula
Ingredients
- 1 can pure pumpkin (29 ounces)
- 1 can evaporated milk (12 ounces)
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon salt
- 3 teaspoon ground cinnamon
- 1 box yellow cake mix (15.25 ounces)
- ¾ cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray and set it aside.
- In a medium bowl, combine the pumpkin, evaporated milk, eggs, granulated sugar, salt, and cinnamon until well mixed. Pour the mixture into the prepared pan.1 can pure pumpkin, 1 can evaporated milk, 3 large eggs, 1 cup granulated sugar, 1 teaspoon salt, 3 teaspoon ground cinnamon
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Pour the melted butter over the cake mix, then sprinkle the pecans on top.1 box yellow cake mix, ¾ cup melted butter, 1 cup chopped pecans
- Bake for 50 minutes.
- Allow the cake to cool for 10 minutes before serving.
Notes
🥡 Storage
- Allow the Pumpkin Dump Cake to cool, then cover the baking dish or transfer individual servings to airtight containers. Refrigerate for 3-5 days.
♨️ Reheating
- Reheat an individual serving in the microwave until warmed through.
- Larger portions can be covered and warmed in the oven at 325°F until heated through.
❄️ Freezing
- Cool the cake completely before freezing. Wrap it well or place individual portions in freezer-safe containers and freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
💡 Tips for Best Results
- Sprinkle the cake mix in an even layer and pour the melted butter across as much of the surface as possible.
- Do not stir the pumpkin filling and topping together.
- Let the cake rest for 10 minutes after baking so the filling has time to settle.
🍳 Alternate Cooking Methods
No alternate cooking methods are recommended for this recipe. The 9×13-inch pan and conventional oven method provide the most reliable texture.♻️ Leftovers
- Serve leftover Pumpkin Dump Cake chilled or reheated.
- Add whipped cream or ice cream just before serving.
📝 Notes
- Use pure pumpkin, not pumpkin pie filling.
- Do not prepare the cake mix according to the package directions.
- Spice, chocolate, white, or butter pecan cake mix may replace the yellow cake mix.
- The pecans may be omitted.
- Serve with whipped cream or ice cream, if desired.
Nutrition
Calories: 458kcal | Carbohydrates: 60g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 650mg | Potassium: 243mg | Fiber: 3g | Sugar: 40g | Vitamin A: 6011IU | Vitamin C: 2mg | Calcium: 199mg | Iron: 2mg
