If you are looking for a fall dessert that is easy to make, pumpkin dump cake is just the thing. It is kind of like a pumpkin cobbler but uses a cake mix for the topping, so it is extra simple. Make sure to have some ice cream or whipped cream ready to go with it when you make it.
As we roll into fall, it is time to dust off our favorite autumn recipes. We start every fall with all of the apple recipes and then roll right into pumpkin recipes.
There are so many tasty treats to make, we might as well start now! This dump cake is a great place to start.
The pumpkin layer has a lot of similarities to pumpkin pie filling. The top is made in a classic dump cake fashion by sprinkling on a cake mix, adding butter and not stirring.
The results are super delicious. It is perfect for a just because dessert or add it as a something different to go with the Thanksgiving pies. (We’ve also seen this go quickly at many a church supper and funeral luncheon.)
It might not win any beauty prizes, but it will win everyone over with its taste. So, don’t worry about that!
Carlee’s Tips and Tricks
This recipe is super simple, so there aren’t really a lot of tricks. However, there are plenty of ways that you can customize it to make it your own.
While I like the look of adding the pecans to the top of the cake, they can sometimes burn. So, I put them under the cake mix. You can sprinkle yours on top, just cover the pan with foil if they start getting too dark.
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Of course, you can switch out walnuts for the pecans if you prefer. Or omit the nuts altogether if you want to.
You can also use different cake mixes. Spice cake would be great. Yellow and white both work well.
You could even use chocolate cake mix if you want to. If you aren’t sure of the combination, it is delicious in things like chocolate pumpkin cupcakes and chocolate chips make pumpkin bread better too!
While it will be tempting to dig right in, letting the cake cool for a while will result in prettier pieces. Let it cool for at least an hour if you can stand to wait.
Pieces are good at room temperature, but they are also wonderful warmed up for a few seconds in the microwave.
Eat as is or top it with some vanilla ice cream or some maple whipped cream. If you really want to take it to the next level, add a drizzle of caramel sauce too.
That’s it, I’m hungry just thinking about it. Let’s get to the recipe.
Pumpkin Dump Cake
Ingredients
- 2 15 oz cans pumpkin puree
- 1 12 oz can evaporated milk
- 1½ teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 4 large eggs
- 1 cup pecan pieces optional
- 1 15.25 oz box cake mix yellow, white, or spice
- 1 cup butter
Instructions
- Preheat the oven to 350℉ and grease a 9×13-inch pan.
- In a large mixing bowl, stir together 2 15 oz cans pumpkin puree, 1 12 oz can evaporated milk, 1½ teaspoons pumpkin pie spice, 1 cup granulated sugar, and 4 large eggs. Spread the mixture in the bottom of the prepared pan.
- If desired, sprinkle 1 cup pecan pieces over the top of the pumpkin layer.
- Sprinkle 1 15.25 oz box cake mix evenly over the top of the pumpkin mixture.
- Melt 1 cup butter and drizzle over the top of the cake mix. Don't stir.
- Bake for 55-60 minutes or until the top is golden brown.
- Cool for about an hour before serving. Serve warm or at room temperature.
Notes
Video
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