Pumpkin Dump Cake

5 from 1 vote

This Easy Pumpkin Dump Cake Recipe s perfect for Fall and a delicious Thanksgiving dessert. Packed with warm pumpkin pie flavor, and topped with a buttery cake crust. Just dump and bake!

Prep Time10

Cook Time50

Cooling Time15

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 435kcal

Author: Tammi

Ingredients

15 oz pumpkin puree
12 oz evaporated milk
¾ cup granulated sugar
½ cup brown sugar
2 eggs large
1 Tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1 box yellow cake mix or spice cake mix
¾ cup butter melted
½ cup pecans chopped, optional

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large bowl, whisk together pumpkin purée, evaporated milk, sugars, eggs, pumpkin pie spice, and vanilla until smooth. Pour into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
Drizzle melted butter evenly over the cake mix layer. If using, sprinkle chopped nuts over the top.
Bake for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick should come out mostly clean from the center.
Let cool at least 15–20 minutes before serving. Best served warm with whipped cream or a scoop of vanilla ice cream.

Notes

Store leftovers in the fridge for up to 4 days. Reheat in the microwave before serving.

Nutrition