Description
This easy Pumpkin Dump Cake features a creamy pumpkin spice filling topped with a golden crumble and toasted pecans. Perfect for fall or Thanksgiving desserts, served with whipped cream.
Ingredients
- 29 ounces canned 100% pure pumpkin purée
- 12 ounce can evaporated milk (not sweetened condensed milk)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 13.25 ounce box yellow cake mix
- 1/2 cup toasted pecans, finely chopped
- 1 cup butter, melted
- Whipped cream, for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan with nonstick spray.
- In a large mixing bowl, whisk together pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and salt until smooth and well combined.
- Pour the pumpkin mixture into the prepared pan.
- Sprinkle the cake mix evenly over the pumpkin mixture, followed by the chopped pecans.
- Drizzle melted butter evenly over the entire surface, covering as much of the cake mix as possible to ensure a crispy topping.
- Bake for 55-60 minutes until golden brown. If the topping browns too quickly, tent foil over the cake for the remaining baking time.
- Let the cake stand for at least 30 minutes before slicing to set.
- Serve with whipped cream and a dusting of cinnamon, if desired.
Notes
- Use canned 100% pure pumpkin purée for best results; homemade pumpkin purée can also be used.
- Check the cake around 45 minutes to ensure the topping doesn’t over-brown; cover with foil if needed.
- Letting the cake rest for 30 minutes helps it firm up for easier slicing.
- Optional: garnish with extra cinnamon or nutmeg for added flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: 28g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
