Pumpkin Dump Cake

A cozy and comforting dessert that combines pumpkin puree, creaminess from evaporated milk, and a rich cake layer topped with pecans, making it a perfect fall favorite.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 350

Ingredients Method Notes

Ingredients

Pumpkin Filling

29 oz pumpkin puree Make sure to use pure pumpkin, not pumpkin pie filling.
12 oz evaporated milk This adds creaminess to the filling.
1 cup brown sugar Brings a hint of caramel sweetness.
3 pieces eggs To bind all ingredients together.
2 teaspoons pumpkin pie spice This is the magic ingredient for flavor.
1/2 teaspoon vanilla extract Adds warmth to the mixture.

Cake Layer

1 box yellow cake mix The base for the soft texture.
1 1/2 cups chopped pecans Use divided: some for the filling and some to top.
1 cup butter Cut into thin slices for even distribution.
cooking spray For easy release of the cake.

Method

Preparation

Preheat the oven to 350°F (175°C) and prepare a 9x13 inch pan with cooking spray.
In a large bowl, mix pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice, and vanilla extract until smooth and creamy.

Layering

Pour the pumpkin mixture into the prepared pan, spreading it evenly.
In another bowl, combine the yellow cake mix with 1 cup chopped pecans. Sprinkle this mixture evenly over the pumpkin layer.
Distribute the slices of butter evenly over the cake mix layer and sprinkle the remaining pecans on top.

Baking

Bake in the preheated oven for about 45 minutes, or until the top is golden brown and set.
Let the cake cool for at least 15 minutes before serving.
Optionally, serve with a scoop of ice cream and a drizzle of caramel sauce.

Notes

For a time-saving trick, use a pre-made cake mix. If the cake mix is sprinkled too thickly, gently tap it down. Try adding chocolate chips or dried cranberries for a twist.