Pumpkin Dump Cake

This Pumpkin Dump Cake takes boxed cake mix and canned pumpkin and turns them into the easiest dessert you’ll bake all season!

Course Dessert

Cuisine American

Keyword pumpkin dump cake

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 384kcal

Preheat the oven to 350°F.
Add the pumpkin puree, brown sugar, evaporated milk, salt, eggs, and half of the pumpkin pie spice to a large mixing bowl. Whisk until everything is well combined.
30 ounces cans pure pumpkin puree, 1 cup light brown sugar, 12 ounces evaporated milk, 1/8 teaspoon salt, 4 eggs, 2 teaspoons pumpkin pie spice
Pour the pumpkin mixture into a greased 9 x 13 inch baking pan and smooth the top with a rubber spatula.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
1 box yellow cake mix
Sprinkle the remaining pumpkin pie spice over the cake mix.
Melt the butter in the microwave, then slowly pour it over the top of the cake mix.
1 cup unsalted butter
Scatter the chopped pecans evenly over the top.
1/2 cup chopped pecans
Bake for about 1 hour, or until the top is golden brown.
Serve the Pumpkin Dump Cake warm with whipped cream or a scoop of vanilla ice cream.

Refrigerator: Cover leftover cake tightly or transfer it to an airtight container. Refrigerate for 3 to 4 days.
Freezer: Place completely cooled portions in a freezer safe container and freeze. Thaw overnight in the refrigerator before reheating or serving.
Spread the cake mix evenly: A thin even layer prevents thick clumps that can bake up dry and chalky.
Let it settle after baking: The pumpkin layer is very soft when it first comes out of the oven. Letting the cake rest for about 20 to 30 minutes gives the filling time to firm up slightly.
Watch the pecans near the end: If the pecans are getting darker than you want before the cake is finished, loosely cover the pan with foil for the remaining baking time.