Go Back
Pumpkin Dump Cake

Pumpkin Dump Cake Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 15 oz can pumpkin puree
  • 12 oz can evaporated milk
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 15.25 oz box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup unsalted butter, melted

Method
 

  1. Preheat oven to 350°F (180°C). Whisk pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until smooth. Pour into a 9x13-inch baking dish.
  2. Sprinkle dry cake mix evenly over the pumpkin layer, breaking up clumps. Scatter pecans over the mix, then drizzle melted butter over the top, covering as much of the dry spots as possible. Do not stir.
  3. Bake 50 to 60 minutes, until the top is deep golden brown and the center is set with a slight jiggle.
  4. Cool on a wire rack for at least 30 minutes, then slice and serve warm with whipped cream.

Notes

For an extra-crispy top, use 1 1/4 cups of melted butter. The cake can be served warm or at room temperature. No need to grease the baking dish.