Description
This Easy Pumpkin Dump Cake is a simple, comforting dessert perfect for fall. Combining creamy pumpkin pie filling with a crunchy cake topping made from yellow cake mix, pecans, and melted butter, it’s effortlessly baked into a luscious treat. Serve warm with cool whip, vanilla ice cream, or caramel syrup for an irresistible seasonal dessert.
Ingredients
Units
Scale
Pumpkin Pie Filling Layer
- 1 29-ounce can of pumpkin puree
- 1 12-ounce can of evaporated milk
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup sugar
- 4 large eggs
Other Layers
- 1 15.25-ounce box of yellow cake mix
- 3/4 cup pecans, chopped
- 1 cup butter, melted
For Serving (Optional)
- Cool whip
- Vanilla ice cream
- Caramel syrup
Instructions
- Prepare Oven and Pan: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13 inch cake pan or casserole dish with cooking spray to ensure the cake doesn’t stick.
- Make Pumpkin Filling: In a large mixing bowl, combine pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice. Mix thoroughly until all ingredients are well incorporated.
- Layer Pumpkin Mixture: Pour the pumpkin filling evenly into the prepared baking dish and smooth it flat with a spatula for an even base.
- Add Toppings: Sprinkle chopped pecans evenly over the pumpkin layer, then evenly sprinkle the dry yellow cake mix over the pecans.
- Drizzle Butter: Drizzle the melted butter evenly over the top of the cake mix layer. Do not stir the layers after adding the butter; this allows for a crisp topping to form.
- Bake: Place the cake in the preheated oven and bake for 55-60 minutes, until the top crust turns golden brown and a toothpick inserted near the center comes out mostly clean.
- Cool: Remove the cake from the oven and allow it to cool for 5-10 minutes. This resting time helps the cake set for easier serving.
- Serve: Serve warm, optionally topped with a dollop of cool whip, a scoop of vanilla ice cream, or a drizzle of caramel syrup for added sweetness and creaminess.
Notes
- Do not stir after drizzling the melted butter to achieve the classic crumbly topping.
- Use fresh pumpkin pie spice or a mixture of cinnamon, nutmeg, ginger, and cloves for authentic flavor.
- Letting the cake cool slightly before serving allows flavors to meld and makes serving easier.
- To store, cover leftovers tightly and refrigerate for up to 3 days; reheat before serving.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
