Pumpkin Dump Cake Recipe

5 from 1 vote

Pumpkin Dump Cake Recipe

Pumpkin Dump Cake is super easy, cozy and always a hit! Just layer pumpkin puree, cake mix, and melted butter in a pan and let the oven do its magic.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 461kcal

Author: Radwa

Equipment

Ingredients

1 can pumpkin puree, (425g)
2 cans evaporated milk (2x170g)
1 cup light brown sugar
1 teaspoon pumpkin pie spice
3 large eggs, room temperature
1 box vanilla cake mix (423g)
¾ cup unsalted butter, melted
¾ cup pecans, chopped

Instructions

Preheat the oven to 180C / 350 F and grease a 20x20cm baking pan with butter or oil.
In a large bowl, mix the evaporated milk, pumpkin puree, and brown sugar well until the sugar dissolves.
Mix in the eggs and pumpkin pie spice, then pour the mixture into the prepared baking pan.
Scatter the cake mix powder evenly on top and then the chopped pecans.
Drizzle the melted butter slowly on top to ensure it covers the entire top of the cake. Bake for 45-50 minutes until the top is golden brown.
Leave it to cool for 5-10 minutes and then serve warm.

Notes

Don’t worry if the center of the cake is slightly jiggly; it will firm up as it cools. Just be careful NOT TO OVERBAKE IT!
You can cut it into slices, or if you’re like me, skip the slicing and just scoop it into small serving plates with a spoon.
Keep leftovers in a well-sealed container in the fridge for up to 2-3 days.

Nutrition