Pumpkin Dump Cake Recipe

Pumpkin dump cake topped with a dollop of whipped cream on a plate.

5 from 4 ratings

An easy pumpkin dump cake recipe layered with homemade pumpkin pie filling, yellow cake mix, and spiced pecans! Topping the cake mix with chopped pecans and cinnamon sugar creates a nice crunchy, candied pecan topping!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Author: Chef Lindsey

Ingredients

1 15 oz can can pumpkin puree not pumpkin pie mix
1 cup evaporated milk 8 oz
1 cup dark brown sugar packed
3 large eggs
1 tablespoon pumpkin spice mix 1/2 recipe will give you what you need plus extra
1 box yellow cake mix I used Duncan Hines 15.25oz box
1 cup pecans chopped
½ teaspoon ground cinnamon
1 tablespoon granulated sugar
¾ cup unsalted butter thinly sliced

Makes: 9 x 13inch rectangle

Instructions

Preheat the oven to 350°F conventional (no fan) and spray a 9x13 inch baking dish with non-stick cooking spray.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin spice mix until smooth.
Pour the mixture into the baking dish and shake gently to settle into one even layer.
Cut open the cake mix bag and shake the cake mix evenly over the top of the whole pumpkin pie filling.
Sprinkle chopped pecans over the top of the cake mix and lightly touch with your hand to even out the cake mix. I mostly just tried to get any big mounds down to the same level. Sprinkle the granulated sugar and ground cinnamon over the top of the pecans.
Lay the sliced butter in a single layer over the top of the cake. There will be gaps, but try to get even coverage so no patch of cake mix is left unbuttered!
Bake in the preheated oven for 40-45 minutes if using a metal pan or until the sides and top are a nice golden brown and the center gives a little resistance when lightly pressed. It should give like a light sponge cake.
Allow to cool slightly before serving. Serve warm or at room temperature.

Notes

Yield – 1 9x13 pan

Presentation – Allow the cake to cool before slicing. This will ensure a clean slice.

Storage –Store cooled pumpkin dump cake in an airtight container in the refrigerator for up to a week. The cake can also be frozen for up to two months.

Nutrition