Description
This easy Pumpkin Dump Cake is the ultimate fall dessert that blends the creamy texture of pumpkin pie with the crumbly goodness of spice cake. Topped with buttery pecans and warm spices, this no-fuss dessert is perfect for cozy gatherings and holiday celebrations.
Ingredients
1 (29 oz) can pumpkin puree (not pumpkin pie filling)
1 (12 oz) can evaporated milk
3 large eggs, room temperature
½ cup packed brown sugar
½ cup white sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
1 (15.25 oz) package spice cake mix
½ cup coarsely chopped pecans
½ cup butter, melted
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix pumpkin base: In a large bowl, whisk together pumpkin puree, evaporated milk, and eggs until smooth. Add sugars, cinnamon, ginger, cloves, and salt. Mix well.
Pour into pan: Spread pumpkin mixture evenly into prepared pan.
Add toppings: Sprinkle dry spice cake mix evenly over the pumpkin layer. Top with chopped pecans.
Drizzle butter: Pour melted butter evenly over the cake mix.
Bake: Bake for 50–60 minutes, until the center is set and the edges are golden brown.
Cool and serve: Let cool for at least 30 minutes before serving. Serve with whipped cream or ice cream.
Notes
Do not stir the cake mix into the pumpkin base.
Make ahead for better flavor the next day.
You can swap pecans with walnuts or almonds.
For added sweetness, sprinkle toffee or butterscotch chips before the cake mix.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin dump cake, fall dessert, spice cake, easy pumpkin dessert, thanksgiving dessert, canned pumpkin recipe