Description
This Pumpkin Dump Cake is a wonderfully easy and delicious fall dessert that combines the rich flavors of pumpkin pie filling, spice cake mix, and buttery pecans. With minimal prep and a cozy baking process, it results in a moist, jiggle-textured cake that’s perfect served with whipped cream or ice cream and a sprinkle of warm spices.
Ingredients
Scale
Main Ingredients
- 1 (15-ounce) can pumpkin pie filling (not plain canned pumpkin)
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 (13.25 to 15.25 ounce) box spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans, optional
To Serve
- Whipped cream or ice cream, for serving, optional
- Ground cinnamon, ground nutmeg, or pumpkin pie spice, for garnish, optional
Instructions
- Preheat the oven: Set your oven temperature to 350°F (175°C) to prepare for baking the cake evenly.
- Mix the pumpkin base: In a 9×13-inch baking pan, combine the pumpkin pie filling, evaporated milk, and eggs. Whisk together thoroughly until the mixture is uniform and smooth.
- Add the dry layer: Evenly sprinkle the spice cake mix over the pumpkin mixture in the pan, ensuring a good coverage so the cake bake properly on top.
- Top with butter and pecans: Drizzle the melted unsalted butter evenly over the dry cake mix layer, attempting to cover as much as possible but it’s okay if small dry spots remain. Optionally, sprinkle the chopped pecans over the top to add texture and flavor.
- Bake the cake: Place the pan in the oven and bake for 50 minutes to 1 hour. The cake will start to brown around the edges and will still jiggle slightly when moved, which is expected. Avoid the toothpick test as the center remains gooey when done.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan at room temperature for about 2 hours. Cooling helps to set the texture.
- Serve: The cake can be served at room temperature or chilled. Optionally, top with whipped cream or ice cream and garnish with a dusting of cinnamon, nutmeg, or pumpkin pie spice for a seasonal finish.
Notes
- The cake center remains gooey and won’t pass the traditional toothpick test—use texture and jiggle as cues instead.
- Chilling the cake after baking improves flavor and consistency, but it can also be enjoyed warm if preferred.
- You can omit pecans for a nut-free version or substitute with other nuts like walnuts if desired.
- Using pumpkin pie filling, not plain canned pumpkin, is key to achieve the right sweetness and spice balance.
- Leftovers can be stored covered in the refrigerator for up to 4 days and gently reheated if preferred warm.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
