Description
This Pumpkin Dump Cake is a simple and delicious fall dessert that combines pumpkin puree with classic pumpkin spice and a yellow cake mix topping. It’s an effortless recipe that delivers moist, flavorful cake in just over an hour, perfect served warm with ice cream or whipped cream.
Ingredients
Scale
Pumpkin Mixture
- 2 (15 ounce) cans pure pumpkin puree
- 1 cup sugar
- 1 tablespoon pumpkin spice seasoning
- 4 eggs
- 12 oz evaporated milk
- 1 tsp pure vanilla extract
Topping
- 1 package yellow cake mix
- 1 cup chopped pecans
- 1 cup butter, sliced
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure the cake doesn’t stick.
- Mix Pumpkin Ingredients: In a large bowl, combine the pumpkin puree, sugar, pumpkin spice seasoning, eggs, evaporated milk, and vanilla extract. Mix these ingredients thoroughly to create a smooth pumpkin base.
- Assemble the Cake: Evenly sprinkle the dry yellow cake mix over the pumpkin mixture in the bowl—do not mix this in. Then, spread the chopped pecans evenly over the cake mix layer.
- Add Butter Topping: Slice the butter into small pieces and arrange them evenly on top of the cake mix and pecans. This will help create a rich, buttery crust as it bakes.
- Bake the Cake: Place the prepared pan in the preheated oven and bake for 60 minutes, or until the top is golden and the center is set.
- Cool and Serve: Allow the cake to cool slightly for easier serving. Serve warm, optionally topped with ice cream or whipped cream for an indulgent finish.
Notes
- This Pumpkin Dump Cake recipe is a quick and easy dessert made with pantry staples, perfect for fall gatherings or a simple sweet treat.
- You can substitute chopped walnuts for pecans if preferred.
- For a dairy-free option, use vegan butter and evaporated milk alternatives.
- Be sure not to mix the cake mix into the pumpkin mixture; sprinkling it on top helps achieve the signature layered texture.
Nutrition
- Serving Size: 1 serving
- Calories: 495 kcal
- Sugar: 40 g
- Sodium: 488 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 103 mg
