Description
Indulge in this effortless Pumpkin Dump Cake, a seasonal favorite that blends a creamy, spiced pumpkin base with a buttery, crunchy cake topping. Perfect for busy weeknights or holiday gatherings, this dessert requires minimal prep work yet delivers maximum flavor. The combination of rich pumpkin puree, warm spices, and a nutty pecan-infused crust creates a comforting treat that bridges the gap between a moist pudding and a crisp crumble.
Ingredients
29 oz pure pumpkin puree
12 oz evaporated milk
1 cup brown sugar
3 large eggs
2 tsp pumpkin pie spice
0.5 tsp vanilla extract
1 box yellow cake mix
1.5 cups chopped pecans
1 cup butter, thinly sliced
Instructions
Preheat your oven to 350 degrees F and coat a 9×13 pan with cooking spray.
Combine the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice, and vanilla extract in a large bowl and stir until smooth.
Pour the pumpkin mixture into the prepared pan and spread into an even layer.
In a separate bowl, stir the dry cake mix and 1 cup of the chopped pecans together.
Sprinkle the cake mix and pecan mixture evenly over the pumpkin base.
Top the surface with the remaining 0.5 cup of pecans.
Distribute the thin slices of butter evenly across the top of the cake mix.
Bake for 45 minutes or until the topping is golden brown and the edges are bubbling.
Notes
Ensure you use pure pumpkin puree and not pre-sweetened pumpkin pie filling. For the best result, slice the butter very thinly to ensure even coverage over the dry cake mix. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg