Pumpkin Dump Cake Recipe

PUMPKIN DUMP CAKE is an EASY pumpkin recipe that will quickly become your go-to fall dessert! It’s made with yellow cake mix, which is a great shortcut.

Pumpkin Dump Cake Recipe

Simple and delicious pumpkin dump cake preps in minutes. With all of these earthy flavors, it’s perfect all fall long!

Prep: 5min

Total: 65min

Serving Size: 1 slice

Nutrition Facts: calories 201 kcal, Carbohydrate 15 g, Protein 2 g, Fat 16 g, Saturated Fat 7 g, Cholesterol 68 mg, Sodium 91 mg, Fiber 1 g, Sugar 14 g, servingSize 1 slice, Trans Fat 0.4 g, unSaturated Fat 8 g

Ingredients:

• 1 (30-ounce) can pumpkin puree (canned)
• 1 (16-ounce) can evaporated milk
• 1 teaspoon ginger
• 1/2 teaspoon ground cloves
• 1 cup sugar
• 4 eggs
• 2 teaspoon cinnamon
• 1 (15.25-ounce) package yellow cake mix
• 1 cup chopped pecans
• 3/4 cup butter

Instruction:

1. Preheat oven to 350°F.
2. Mix pumpkin, milk, ginger, cloves, sugar, eggs, and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan.
3. Sprinkle cake mix and chopped pecans on top.
4. Cut butter very thin and cover all over the cake mix.
5. Bake for 1 hour and serve warm with whipped cream. ENJOY!

Pumpkin Dump Cake

Pumpkin Dump Cake is an easy fall dessert that starts with yellow cake mix! So delicious!

Prep: 10min

Total: 55min

Yield: 12

Nutrition Facts: servingSize None, calories 461 calories, Sugar 35.3 g, Sodium 395 mg, Fat 21.6 g, Saturated Fat 11.5 g, Trans Fat 0 g, Carbohydrate 62.1 g, Fiber 2.1 g, Protein 6.5 g, Cholesterol 88 mg

Ingredients:

• 1 (15 ounce) can pure Pumpkin
• 1 (10 ounce) can Evaporated Milk
• 1 cup light brown sugar
• 3 eggs
• 3 teaspoons pumpkin pie spice
• 1 box yellow cake mix
• 1 cup (2 sticks) butter melted
• 1 cup coarsely crushed graham crackers or pecans
• 1/2 cup toffee bits (optional)

Instruction:

1. Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.
2. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine and pour into your prepared pan.
3. Sprinkle the entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
4. Pour your melted butter evenly on top.
5. Bake for 45-50 minutes until center is set and edges are lightly browned.
6. Serve warm or at room temperature.

Pumpkin Dump Cake

This easy Pumpkin Dump Cake features a creamy, pumpkin spice filling with a crumble topping and pecans. It comes together in minutes, with minimal prep. Enjoy topped with whipped cream for an effortless fall or Thanksgiving dessert.

Prep: 10min

Total: 65min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 442 kcal, Carbohydrate 56 g, Protein 6 g, Fat 23 g, Saturated Fat 12 g, Trans Fat 1 g, Cholesterol 95 mg, Sodium 434 mg, Fiber 3 g, Sugar 38 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 29 ounces canned pumpkin purée
• 12 ounce can evaporated milk
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 15 ounce box yellow cake mix
• 1/2 cup pecans (, chopped)
• 1 cup butter (, melted)
• whipped cream (, for serving)

Instruction:

1. Preheat the oven to 350°F and grease a 9×13 pan with nonstick spray.
2. Combine the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin spice, and salt in a large mixing bowl. Pour the pumpkin mixture into your prepared pan.
3. Sprinkle the cake mix and pecans over the top of the pumpkin mixture.
4. Evenly pour the butter over the cake mix.
5. Bake for 55 to 60 minutes until golden brown (check after 45 minutes and tent with foil if over-browning.)
6. Let cool for a few minutes to set, then serve portions with some fresh piped whipped cream and a little dusting of cinnamon.

Pumpkin Dump Cake

This easy Pumpkin Dump Cake recipe is a fall dessert that gets dumped into a pan with a buttery crust. This is always a crowd pleasing dessert with fall flavors. The perfect end to Thanksgiving dinner.

Prep: 5min

Total: 55min

Yield: 24

Ingredients:

• 1 can (15 oz pumpkin puree (not pumpkin pie filling))
• 1 can (12 oz evaporated milk)
• 3 whole eggs
• 1 cup brown sugar
• 2 teaspoons pumpkin pie spice (see note for substitute)
• 1 15.25 ounce box yellow cake mix (a spice cake mix can be substituted)
• 1 cup chopped pecans (optional)
• 3/4 cup butter (melted)

Instruction:

1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. In a large bowl, mix pumpkin, milk, eggs, sugar, and pumpkin spice until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.Sprinkle dry cake mix evenly on top of the pumpkin layer.. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes or until top is golden brown.Let the cake cool completely. Top with whipped cream or a scoop of vanilla ice cream.

PUMPKIN DUMP CAKE RECIPE | BAKE WITH ME PUMPKIN RECIPES

FAQ

Should a dump cake be refrigerated?

Does pumpkin dump cake have to be refrigerated?

Is pumpkin puree the same as canned pumpkin?

Is dump cake supposed to be gooey?