Description
- The easiest fall dessert you’ll ever bake, this Pumpkin Dump Cake combines creamy pumpkin filling with a buttery, crunchy pecan topping. Simple ingredients, no mixer needed, and ready in an hour.
Ingredients
- 1 (29-ounce) can pumpkin puree
- 1 (12-fluid-ounce) can evaporated milk
- 3 large eggs
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 (15.25-ounce) package spice cake mix
- ½ cup chopped pecans
- ½ cup melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugars, and spices until smooth.
- Pour mixture into the prepared pan.
- Sprinkle dry spice cake mix evenly over pumpkin filling—do not stir.
- Top with chopped pecans and drizzle melted butter over everything.
- Bake 50–60 minutes, until golden and edges are set.
- Cool before slicing. Serve warm or chilled with whipped cream or ice cream.
Notes
- Pumpkin puree – Creates the creamy base
- Evaporated milk – Adds richness and smooth texture
- Eggs – Helps the filling set like custard
- Spice cake mix – Forms the crumbly topping
- Pecans – Adds crunch and nutty flavor
- Butter – Binds everything together and creates golden edges
- Chill leftovers for a firm, pie-like texture.
- Store in the refrigerator for up to 5 days.
- Reheat in oven or microwave for a warm, gooey dessert.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American