Pumpkin Dump Cake
Pumpkin Dump Cake is a hassle-free, delicious dessert that captures the essence of fall. This dump-and-bake dessert is perfect for any occasion, from holiday feasts to cozy evenings. Bake this spiced pumpkin cake, top with your favorite garnishes, and enjoy a warm, comforting treat!
Ingredients
- 1 can 15 oz / 425g pumpkin puree
- 1 can 12 oz / 355ml evaporated milk
- 3 large eggs
- 1 cup 200g granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 1 box 15.25 oz / 432g spice cake mix
- 1 cup 115g chopped pecans
- ¾ cup 170g unsalted butter, melted
Instructions
Prepare the Pumpkin Layer
- I preheat the oven to 350°F (175°C). In a mixing bowl, I whisk 1 can pumpkin puree, 1 can evaporated milk, 3 eggs, 1 cup sugar, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves until smooth. I pour this into a greased 9×13-inch baking dish for this spiced pumpkin cake.
Add Cake Mix and Toppings
- I sprinkle 1 box spice cake mix evenly over the pumpkin layer, followed by 1 cup chopped pecans. Ensuring the dry mix is well-covered for this dump-and-bake dessert.
Bake and Serve
- I bake for 50–60 minutes until the top is golden and the center is set. I let it cool for 15 minutes before serving this fall pumpkin treat warm, with optional whipped cream or ice cream.
Notes
- Yield – 1 9×13 pan
- Presentation – Allow the cake to cool before slicing. This will ensure a clean slice.
- Storage –Store cooled pumpkin dump cake in an airtight container in the refrigerator for up to a week. The cake can also be frozen for up to two months.