Description
This Easy Pumpkin Dump Cake is a delicious and simple dessert perfect for fall. Combining pumpkin puree, warm spices, and a yellow cake mix, this dump-and-bake dessert results in a moist, flavorful cake topped with crunchy pecans and buttery goodness. It’s effortless to make yet impressively tasty, ideal for holiday gatherings or cozy nights in.
Ingredients
Scale
Wet Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- ½ cup butter, melted
Dry Ingredients
- 1 box yellow cake mix
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
Toppings
- 1 cup pecans, chopped
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- Mix pumpkin base: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice until smooth and well combined.
- Layer cake mix: Spread the dry yellow cake mix evenly over the pumpkin mixture in the baking dish. Do not stir; this is the ‘dump’ method.
- Add pecans and butter: Sprinkle the chopped pecans evenly over the cake mix layer. Drizzle the melted butter over the top to help create a golden, crispy crust.
- Bake the cake: Place the dish in the oven and bake for 50–60 minutes or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Cool and serve: Allow the cake to cool for at least 15 minutes before serving. This cake pairs beautifully with whipped cream or vanilla ice cream.
Notes
- Do not mix the layers; the dry cake mix should remain on top to form a crust during baking.
- Use fresh pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have the blend on hand.
- For a nut-free version, omit the pecans or substitute with seeds.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat portions gently in the microwave to enjoy warm flavors.
Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, pumpkin pie spice cake, holiday dessert