Description
This Pumpkin Dump Cake is a decadent, effortless fall dessert that perfectly balances a spiced pumpkin custard base with a crisp, buttery yellow cake topping. It offers a professional, bakery-quality result with minimal prep, making it an ideal choice for busy weeknights or festive family gatherings. By combining pure pumpkin puree, aromatic spices, and a crunchy pecan crust, this recipe provides ultimate comfort in every bite.
Ingredients
29 ounces pumpkin puree
12 ounces evaporated milk
1 cup brown sugar
3 large eggs
2 teaspoons pumpkin pie spice
0.5 teaspoon vanilla extract
1 box yellow cake mix
1.5 cups chopped pecans
1 cup unsalted butter, thinly sliced
Instructions
Preheat your oven to 350 degrees F and coat a 9 x 13-inch baking pan with cooking spray.
In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice, and vanilla extract until smooth.
Pour the pumpkin mixture into the prepared baking pan and spread evenly.
Sprinkle the dry yellow cake mix evenly over the pumpkin base.
Distribute the chopped pecans over the dry cake mix layer.
Place the thin pats of butter evenly over the top of the cake mix.
Bake for 45 minutes or until the topping is golden brown and the custard is set.
Remove from the oven and let cool slightly before serving.
Notes
Ensure you use plain pumpkin puree, not pumpkin pie filling. For the best crust texture, ensure the butter pats are spread out as evenly as possible to cover the dry cake mix.
- Prep Time: 10
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg