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+ servings

Pumpkin Dump Cake

close up shot of a slice of Pumpkin Dump Cake topped with whipped cream on a plate
This pumpkin dump cake is a fun twist on a classic pumpkin pie that combines all the things you love into one simple dish. 
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12
Calories 362 kcal

Ingredients
  

  • 3 (15-ounce) cans pure pumpkin puree , (NOT pumpkin pie mix)
  • 4 large eggs, room temperature
  • 1 (12-ounce) can evaporated milk
  • cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice blend
  • 2 teaspoons cinnamon
  • 1 (15.25-ounce) box spice cake mix, (I used Duncan Hines brand)
  • cups chopped pecans
  • 1 cup unsalted butter, melted
  • ½ cup whole milk

Instructions
 

  • Preheat the oven to 350°F. Spray 9 x 13-inch baking dish with baker's spray. Set aside.
  • In a large mixing bowl, whisk together by hand the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend, and cinnamon until smooth and all the ingredients are fully incorporated.
  • Pour the pumpkin filling into the prepared baking dish and spread it into an even layer.
  • In a medium bowl, stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.
  • In a medium bowl, stir together the melted butter and whole milk.
  • Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer. Make sure that no large dry pockets of spiced cake mix are showing. If they are, take a spoon and gently push the dry mix under the butter being careful not to stir the butter and cake mix, but just submerge the cake mix under the butter. A few small little spots of dry mix showing are ok but you really want as much of the dry mix submerged under the butter and milk mixture.
  • Bake for 1 hour or until the top is golden and the center has set.

Notes

  • Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
  • You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11x 7-inch baking pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
  • Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done. 

Nutrition

Sodium: 31mgCalcium: 43mgVitamin C: 1mgVitamin A: 628IUSugar: 26gFiber: 2gPotassium: 107mgCholesterol: 104mgCalories: 362kcalTrans Fat: 1gMonounsaturated Fat: 10gPolyunsaturated Fat: 4gSaturated Fat: 11gFat: 27gProtein: 4gCarbohydrates: 28gIron: 1mg