Description
This Easy Pumpkin Dump Cake is the ultimate fall dessert! Made with pumpkin puree, warm spices, and a buttery cake mix topping, it’s simple to prepare and absolutely delicious. Top with whipped cream or ice cream for the perfect holiday treat!
Ingredients
Units
Scale
- 1 (15-ounce) can pumpkin puree
- 1 (12-fluid ounce) can evaporated milk
- 4 large eggs
- 1 1/2 cups white sugar
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1 (18.25-ounce) package yellow cake mix
- 1 cup chopped pecans or pecan halves
- 1 cup butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking pan.
- Prepare Pumpkin Mixture: In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix until smooth and spread the mixture evenly into the prepared baking pan.
- Add Cake Mix: Sprinkle the dry cake mix evenly over the pumpkin mixture. Pat it down gently without mixing.
- Add Toppings: Sprinkle chopped pecans over the cake mix, then drizzle with melted butter or place pats of butter evenly across the top.
- Bake: Bake in the preheated oven for 60-80 minutes, or until the top is golden brown and the edges are set.
- Cool and Serve: Let the cake cool slightly before serving. Top with vanilla ice cream or whipped cream for an extra indulgent treat!
Notes
- Pecan-Free Option: If desired, omit pecans for a nut-free version.
- Spice Variation: Add a pinch of cinnamon or nutmeg for extra fall flavor.
- Storage: Store leftovers in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
- Make-Ahead: This dessert can be made a day ahead and tastes even better after the flavors meld together.
