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Pumpkin Dump Cake Recipe

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This Pumpkin Dump Cake is an easy, comforting fall dessert that combines canned pumpkin puree with warm spices, dry yellow cake mix, crunchy pecans, and melted butter to create a rich, moist cake with minimal effort. Perfect for holiday gatherings or cozy nights in, it’s delicious served warm with whipped cream or vanilla ice cream, or chilled with a drizzle of caramel sauce.

Ingredients

Pumpkin Mixture

  • 1 can pure pumpkin puree (15 ounces)
  • 1 can evaporated milk (12 ounces)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs

Topping

  • 1 package dry yellow cake mix (approximately 15.25 ounces)
  • 1 cup chopped pecans
  • 3/4 cup unsalted butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 13×9-inch baking dish or coat it with baking spray to prevent sticking.
  2. Prepare Pumpkin Mixture: In a large mixing bowl, combine the canned pumpkin puree, evaporated milk, ground ginger, ground cloves, ground nutmeg, ground cinnamon, granulated sugar, light brown sugar, and eggs. Stir well until all ingredients are fully blended and smooth.
  3. Layer Pumpkin Base: Pour the pumpkin mixture evenly into the prepared baking dish, ensuring a flat, even layer as the base of the cake.
  4. Add Cake Mix and Toppings: Evenly sprinkle the entire dry yellow cake mix over the pumpkin layer, covering it completely. Next, sprinkle the chopped pecans on top of the cake mix. Finally, drizzle the melted unsalted butter evenly over the entire surface. Alternatively, you can place cubes of cold butter evenly on top instead of melted butter.
  5. Bake the Cake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Serving Suggestions: Allow the cake to cool slightly before serving. This cake can be enjoyed warm, topped with whipped cream or vanilla ice cream. For a different twist, serve it chilled with whipped topping and a drizzle of caramel sauce for extra indulgence.

Notes

  • For a nut-free version, omit the pecans or replace with toasted coconut flakes.
  • Use full-fat evaporated milk for richest flavor, but low-fat works as well.
  • You can add a pinch of salt to balance sweetness if desired.
  • This cake stores well in the refrigerator for up to 4 days; reheat individual portions for a warm treat.
  • Feel free to substitute yellow cake mix with spice cake mix for a different flavor profile.

Find it online: https://cookedbysarah.com/pumpkin-dump-cake-recipe/