Easy Pumpkin Dump Cake

5 from 8 votes

This pumpkin dump cake recipe is so easy to make and perfect for Fall. It takes less than 20 minutes to prepare, but tastes as if you put in hours of work! This easy pumpkin dessert is great because it only requires the basic ingredients that everyone has on hand.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Pumpkin Dump Cake

Servings: slices

Calories: 372kcal

Author: Jill

Ingredients

30 ounces pumpkin puree not pumpkin pie filling
1 cup evaporated milk
1 cup sugar
3 eggs
2 teaspoons pumpkin pie spice
1 box spice cake mix
1 cup chopped pecans
1 cup melted butter

Instructions

Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking pan and set it aside.
In a large bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice. Pour the mixture into the baking pan and spread evenly.
Lightly spread the cake mix evenly over the top of the pumpkin mixture, covering it completely. Evenly sprinkle the chopped pecans on top of the cake mix.
Melt the butter and pour over the top of the cake mix, making sure to cover as much of it as possible.
Set in the preheated oven and bake for 1 hour.
Remove the pan after 1 hour. It may still be a little jiggly, but it will continue to set as it cools. (If it is very jiggly, continue to bake for an additional 10 minutes).
Let the pan come to room temperature. Once it has cooled, it is best to place the pan in the refrigerator and chill before slicing and serving.
Serve chilled with ice cream and caramel sauce or your choice of topping.

Notes

This dump cake is actually best served chilled! It can be served warm, but it tends to fall apart if served warm. If served chilled, it stays together better and tastes great!

Nutrition