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Pumpkin Dump Cake Recipe

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This Pumpkin Dump Cake is a simple, comforting dessert perfect for fall gatherings or any time you crave the warm flavors of pumpkin pie. Featuring a moist pumpkin base spiced with pumpkin pie spice and topped with yellow cake mix, crunchy pecans, and buttery drizzle, this cake bakes into a golden, delicious treat that's both easy to prepare and sure to impress.

Ingredients

Pumpkin Mixture

  • 1 (15-ounce) can pumpkin puree
  • 1 (12-ounce) can evaporated milk
  • 4 large eggs
  • 1 1/2 cups sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

Topping

  • 1 (15.25-ounce) box yellow cake mix
  • 1 1/2 cups chopped pecans
  • 1 cup unsalted butter, melted

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking pan to ensure easier removal of the cake after baking.
  2. Mix Pumpkin Base: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Use an electric mixer to blend these ingredients until smooth and well combined. Spread this pumpkin mixture evenly into the prepared baking pan.
  3. Add Cake Mix and Toppings: Sprinkle the yellow cake mix evenly over the pumpkin mixture in the pan, gently patting it down to cover the entire pumpkin layer. Next, scatter the chopped pecans evenly over the top of the cake mix layer. Finally, drizzle the melted unsalted butter evenly over the pecans and cake mix to create a rich, buttery crust.
  4. Bake the Cake: Place the pan in the preheated oven and bake for 60 to 80 minutes. The cake is done when the center is set and a toothpick inserted just through the cake part comes out clean. The topping should be golden and slightly crispy.
  5. Cool and Serve: Allow the cake to cool slightly before serving. This cake pairs wonderfully with whipped cream or vanilla ice cream for an extra indulgent dessert experience.

Notes

  • Make sure not to mix the cake topping into the pumpkin base; it should remain layered on top.
  • You can substitute pecans with walnuts or leave out nuts for a nut-free version.
  • For a spicier flavor, increase the pumpkin pie spice by 1/2 teaspoon.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently before serving.
  • This cake is very rich and filling, so smaller serving sizes work well.

Find it online: https://dishcooks.com/pumpkin-dump-cake-recipe/