Print

Easy Pumpkin Dump Cake

A close-up of a slice of pumpkin dump cake on a white plate, with the rest of the cake in the background.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and delicious fall dessert made with canned pumpkin and cake mix. This recipe requires minimal prep and is perfect for potlucks or holidays.

Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 1 (14.5 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 (18.25 ounce) box spice cake mix
  • 1 cup chopped pecans (optional)
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until well combined.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
  5. If using, sprinkle the chopped pecans over the cake mix.
  6. Drizzle the melted butter evenly over the top of the cake mix and pecans.
  7. Bake for 45-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cake cool slightly before serving. It is delicious served warm with vanilla ice cream.

Notes

  • For an extra buttery crumb topping, you can mix the cake mix with the melted butter before sprinkling it over the pumpkin mixture.
  • Other topping ideas include chopped walnuts or a sprinkle of cinnamon sugar.
  • This dessert is best served warm.

Nutrition

Find it online: https://mdlatdmm.com/pumpkin-dump-cake-easy-fall-dessert/