Try this Easy Pumpkin Dump Cake recipe, or contribute your own.
Suggest a better descriptionEasy Recipe for Pumpkin Dump Cake
Author — Jennifer Fishkind
Serves — 12
This Pumpkin Dump Cake has all of our favorite Fall flavors combined into one delicious dessert! Easy to make with cake mix and pumpkin puree and is prepared in only 10 minutes!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients
2 15-ounce cans pure pumpkin puree (NOT pumpkin pie mix)
4 large eggs room temperature
12 ounce can evaporated milk
1½ cups granulated sugar
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice blend
2 teaspoons cinnamon
15.25 ounce box Spice Cake mix (I used Duncan Hines brand)
1½ cups chopped pecans
1 cup unsalted butter melted
½ cup whole milk
Instructions
Preheat oven to 350° F. Spray a 9×13 baking dish with baker’s spray. Set aside.
In a large mixing bowl whisk together, by hand, the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend and cinnamon until smooth and all the ingredients are fully incorporated.
Pour the pumpkin filling into the prepared baking dish and spread it into an even layer.
In a medium bowl stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.
In a medium bowl stir together the melted butter and whole milk.
Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer. You want to make sure that no large dry pockets of spiced cake mix are showing. If they are, you can take a spoon and gently push the dry mix under the butter being careful to not really stir the butter and cake mix, but just submerge the cake mix under the butter. A few small little spots of dry mix showing are ok but you really want as much of the dry mix submerged under the butter and milk mixture.
Bake for 1 hour or until the top is golden and the center has set.
Jenn’s Notes
To Store: This pumpkin dump cake can be stored, covered, in the refrigerator for up to four days.
Tips:
You can swap out the spiced cake mix for a vanilla, butter or yellow cake mix and add 2 teaspoons of pumpkin spice blend to the dry cake mix and pecans.
I love the addition of chopped pecans to the “crumble” topping of this pumpkin dump cake. However, if you have nut allergies, or aversions, you can omit the pecans and this will still be delicious.
Make sure that you are using PURE pumpkin puree and not the pumpkin pie mix. They can be found in the same section of your grocery store and can sometimes have very similar labels. The pumpkin pie mix has sugar and spices added to it that the pure pumpkin puree does not. If you do choose to use the pie mix then you will want to scale back on the amounts of added spices used and cut back on the amount of sugar for the recipe as well
Nutrition Info
Calories: 555kcal | Carbohydrates: 58g | Protein: 7g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 294mg | Potassium: 312mg | Fiber: 2g | Sugar: 46g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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