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–+ servings

Classic Pumpkin Dump Cake

This easy pumpkin dump cake layers pumpkin puree with spiced cake mix and pecans for a cozy fall dessert. Ready in about an hour!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 1
Course: Desserts
Cuisine: American
Calories: 434
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can (29 oz / 822 g) canned pumpkin puree not pumpkin pie filling
  • 1 can (12 fl oz / 355 ml) evaporated milk whole or low-fat both work
  • 3 large eggs
  • 1/2 cup packed light brown sugar firmly packed
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 package (15.25 oz / 432 g) spice cake mix used straight from the box
  • 1/2 cup coarsely chopped pecans toasted for extra flavor if you like
  • 1/2 cup butter, melted salted or unsalted

Method
 

  1. Heat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, whisk the pumpkin puree, evaporated milk, eggs, brown sugar, and granulated sugar until smooth. Stir in the cinnamon, ginger, salt, and cloves. Scrape the mixture into the prepared pan. Sprinkle the dry spice cake mix evenly over the filling, scatter the pecans on top, and drizzle with the melted butter.
  3. Bake for 50 to 60 minutes, until the top is golden brown and the filling is set. Let cool before serving.

Nutrition

Calories: 434kcalCarbohydrates: 60gProtein: 7gFat: 19gSaturated Fat: 8gCholesterol: 77mgSodium: 490mgFiber: 3gSugar: 39g

Notes

Substitute a yellow or butter cake mix plus 1 teaspoon pumpkin pie spice for the spice cake mix if needed.
Store leftover pumpkin dump cake covered in the refrigerator for up to 5 days.
To make ahead, assemble the dish, cover, and refrigerate for up to 8 hours before baking; add 5 to 10 minutes to the bake time.
For extra crunch, toast the pecans for 5 minutes in the oven before sprinkling on top.
Make sure the butter is drizzled evenly so the cake mix bakes through without dry spots.
Serve warm with vanilla ice cream or whipped cream for a classic fall finish.
If the top browns too quickly, loosely tent with foil during the last 20 minutes.

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