Pumpkin Dump Cake

This pumpkin dump cake is a creamy pumpkin pie filling topped with a decadent pecan butter cake. Serve with ice cream on top for the perfect end to any fall dinner or holiday meal.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 322kcal

Author Sara Welch

Ingredients

29 ounce can pumpkin puree do not use pumpkin pie filling
12 ounce can evaporated milk
1 cup brown sugar
3 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1 box yellow cake mix
1 1/2 cups chopped pecans divided use
1 cup butter cut into thin slices
cooking spray

Instructions

Preheat the oven to 350 degrees F. Coat a 9" x 13" pan with cooking spray.
Place the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla extract in a bowl. Stir until smooth.
Pour the pumpkin mixture into the prepared pan.
Place the cake mix and 1 cup of pecans in a bowl; stir to combine.
Sprinkle the cake mix over the pumpkin layer.
Place slices of butter all over the cake mix layer. Sprinkle the remaining pecans over the top.
Bake for 45 minutes or until golden brown and set. Let cool for at least 15 minutes, then serve. Top with ice cream and caramel sauce if desired.

Video

Notes

Be sure to use canned pumpkin puree, NOT pie filling. Pie filling contains other ingredients and will not set the same way.
This cake can be served warm, cold or at room temperature. To get neat slices, you’ll want to chill it before cutting. Otherwise just use a big serving spoon and scoop it onto plates. You can reheat cold slices of cake for 20 seconds in the microwave if you like to eat it warm.
Make sure that the butter is sliced thin so that you can cover the entire surface area of the pan with butter.

Nutrition