Warm Spiced Recipe For Pumpkin Dump Cake

A slice of pumpkin pecan dump cake topped with whipped cream sits on a stack of white plates. The background features a white baking dish with more cake, autumn leaves, and a small decorative pumpkin.

Warm Spiced Recipe For Pumpkin Dump Cake

All the fall flavors you love in one easy dump cake! This easy Pumpkin Dump Cake recipe is made with real pumpkin, classic pumpkin pie seasonings, brown sugar, cake mix, and chopped pecans for a decadent spiced dessert full of fall flavors.

Course Dessert

Keyword easy, fall, pumpkin

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 239

Author Gina Dickson

Ingredients

15 ounce canned pumpkin puree canned, not pumpkin pie filling
12 ounce evaporated milk can
3 eggs large
1 cup brown sugar packed tightly in cup
2 teaspoons pumpkin pie spice
1 box yellow cake mix 15.25 oz box
1 cup chopped pecans optional
2 sticks butter 2 sticks that total one cup, chilled very cold

Instructions

Preheat the oven to 350°F.
Grease with butter or spray with no stick spray a 9x13-inch baking dish.
In a large bowl, whisk the eggs together.
Add the pumpkin puree, evaporated milk, brown sugar, and pumpkin pie spice and whisk until well blended.
Spread the pumpkin mixture evenly in the prepared baking dish.
Using a sifter, sprinkle the dry cake mix evenly over the pumpkin layer.
Grate the two sticks of butter using the large grater blade on your food processor. You could also use a hand grater if you prefer.
Sprinkle the grated butter evenly over the cake mix.
Top the butter layer with pecans
Bake in the preheated oven for about 50 minutes or until the top is golden brown.
Let the cake cool completely before cutting. Top with whipped cream, Cool Whip, or vanilla ice cream.

Nutrition