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–+ servings

Pumpkin Dump Cake

This Pumpkin Dump Cake has a soft, custardy pumpkin layer topped with buttery spice cake mix and toasty pecans. Chill it before serving for neat slices, or enjoy it warm with vanilla ice cream and caramel sauce.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 478 kcal

Ingredients
  

  • 30 ounces pumpkin puree not pumpkin pie filling
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 eggs preferably room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 box spice cake mix used dry straight from the box
  • 1 cup chopped pecans
  • 1 cup unsalted butter melted
  • baking spray for the pan
  • vanilla ice cream optional, for serving
  • caramel sauce optional, for serving

Instructions
 

  • Preheat your oven to 350°F, spray a 9-by-13-inch baking pan with baking spray, and set it aside.
  • In a large bowl, stir together the pumpkin puree, evaporated milk, granulated sugar, eggs, and pumpkin pie spice until smooth and combined; the mixture will be loose like pie filling.
  • Pour the pumpkin mixture into the prepared baking pan and spread it evenly with a spatula, making sure it reaches the corners.
  • Sprinkle the dry spice cake mix evenly over the entire pumpkin layer, covering it as completely as possible, and do not stir it in.
  • Scatter the chopped pecans evenly over the cake mix so every serving gets some crunch.
  • Slowly pour the melted butter over the top, covering as much of the cake mix as possible, using a spoon to drizzle butter over any dry spots if needed.
  • Bake for 1 hour, until the center may still have a slight jiggle but does not look sloshy; if it is very jiggly, bake for another 10 minutes.
  • Let the pan cool to room temperature, then refrigerate before slicing and serving for neat slices.
  • Serve chilled or scoop it warm if desired, with vanilla ice cream and caramel sauce if using.

Notes

Cover leftover pumpkin dump cake tightly and refrigerate for up to 3 days. To reheat, microwave a slice for about 40 seconds, or until warmed to your liking. To freeze, wrap the cooled pan tightly in plastic wrap and foil, or portion slices into freezer containers, then thaw overnight in the refrigerator before serving chilled or warming individual pieces in the microwave.

Nutrition

Calories: 478kcal
Keyword dump cake, fall dessert, Pecan Dessert, pumpkin dessert, Pumpkin Dump Cake, spice cake mix, Thanksgiving dessert
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