Description
This decadent pumpkin dump cake masterfully layers a creamy, spiced pumpkin base with a buttery, toasted-pecan spice cake topping. Perfect for busy weeknights or festive fall gatherings, this easy one-pan dessert delivers professional results with minimal effort. The combination of rich pumpkin custard and a crisp, spiced crumb makes it a guaranteed family favorite for autumn celebrations.
Ingredients
29 oz pumpkin puree (canned, not pie filling)
12 oz evaporated milk
4 large eggs
0.5 cup granulated sugar
0.5 cup light brown sugar
2 tsp pumpkin pie spice
1 box spice cake mix
1.25 cup chopped pecans (toasted)
1 stick (8 tbsp) unsalted butter, melted
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×13 inch baking pan and line with parchment paper.
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, and a pinch of salt.
Pour the pumpkin mixture into the prepared 9×13 inch pan and spread evenly.
Sprinkle the dry spice cake mix over the pumpkin layer, ensuring even coverage.
Scatter the toasted chopped pecans over the top of the cake mix.
Drizzle the melted butter evenly over the top of the cake mix and nuts.
Bake for 60 minutes or until the edges are golden brown and center is set.
Allow to cool slightly before serving.
Notes
Ensure the pecans are toasted before starting for a deeper, nuttier flavor profile. If the top browns too quickly, tent with aluminum foil for the final 15 minutes of baking.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg