Pumpkin Dump Cake Recipe
Pumpkin dump cake is a rich and perfectly spiced pumpkin dessert made with a layer of brown sugar pumpkin pie inspired filling topped with buttery cake mix and crunchy pecans. Top this easy to make and decadent pumpkin spice dump cake with cold vanilla ice cream and caramel for the perfect fall dessert.
Equipment
- 1 11x7 or 9x13 oven safe baking dish
- 1 large mixing bowl
- 1 small microwave safe bowl
- 1 whisk
Ingredients
- 30 oz. canned pumpkin puree
- 12 oz. canned evaporated milk
- 1 cup (200 g) light brown sugar
- 3 large eggs, room temperature
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- 15.25 oz. boxed yellow cake mix
- 1 cup (226 g) butter, divided
- ½ - 1 cup chopped pecans
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease an 11 x 7 or 9 x 13 inch baking dish using a tablespoon of butter.
- In a large mixing bowl whisk the pumpkin puree, eggs, evaporated milk, light brown sugar, spices and salt together until smooth and well combined.30 oz. canned pumpkin puree, 12 oz. canned evaporated milk, 1 cup (200 g) light brown sugar, 3 large eggs, room temperature, 2 teaspoons pumpkin spice, ½ teaspoon salt
- Evenly pour the pumpkin pie filling into the prepared pan. Evenly spread the yellow cake mix on top of the pumpkin filling. Top the cake mix with ½ - ¾ cup cold slices of butter. Make sure to evenly space the butter so that almost all the cake mix is covered with pats of butter.15.25 oz. boxed yellow cake mix, 1 cup (226 g) butter, divided
- Melt the remaining ¼ - ½ cup (57 - 113 g) butter in a microwave safe dish. Top the slices of butter with the chopped pecans and melted butter. The melted butter is to ensure all the dry cake mix is covered with butter.½ - 1 cup chopped pecans
- Bake the pumpkin dump cake for 45 - 60 minutes or until a knife inserted into the center of this rich pumpkin dessert comes out clean. Cool the pumpkin cake mix cobbler for about 1 hour or to room temperature on a cooling rack.
- When it’s time to serve, scoop generous piece of pumpkin spice dump cake into a bowl or plate, top with ice cream and a drizzle of caramel if you like and enjoy!
Notes
Store: Transfer any leftover pumpkin dump cake into an airtight container to store in the fridge for up to 3 - 4 days.
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