Pumpkin Dump Cake

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If you love traditional pumpkin pie, crisps and easy fall desserts, you'll love this simple, quick and tasty dessert. Make it your own my using different cake mixes like spice cake, yellow, white or chocolate!

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: cake, dessert, dump cake, pumpkin

Servings:

Calories: 443kcal

Author: Tricia

Ingredients

30 oz can pumpkin pie mix not puree (850g)
3 large eggs room temperature
¾ cup evaporated milk (6oz)
15.25 oz dry cake mix (432g) See Notes
1 cup chopped pecans (4oz) or walnuts
1 cup cold unsalted butter (16T or 8oz)
1 tablespoon pumpkin spice or cinnamon

Instructions

Preheat oven to 350℉. Lightly grease a 13x9-inch baking pan with vegetable cooking spray. Set aside.
In a large bowl combine the pumpkin pie mix, eggs and milk. Whisk until blended. Pour the pumpkin mixture in the prepared pan.
Scatter the dry cake mix over the top of the pumpkin filling then top with the pumpkin spice. For an even coating try sifting the spice over the cake mix.
Sprinkle chopped pecans over the top then spread slices of cold butter to cover the entire cake.
Bake for 50 - 60 minutes or until set.
Serve warm, room temperature or cool for cleaner slices.
This can also be baked in a 9x9-inch pan for thicker layers. Bake an extra 5 to 10 minutes.

Notes

Cake Mix Suggestions: Spice, yellow, white or chocolate. My favorite is Duncan Hines Butter Golden Cake Mix.
For a thick cake, this recipe can be baked in a 9x9-inch pan. Bake an extra 5 to 10 minutes

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition