Description
This Irresistibly Easy Pumpkin Dump Cake is a perfect fall dessert that combines the warm flavors of pumpkin and pumpkin pie spice with a sweet, buttery cake topping. Ideal for gatherings, this simple no-mix layered cake requires minimal effort but delivers maximum comfort and deliciousness, making it a seasonal favorite for any occasion.
Ingredients
Scale
Pumpkin Mixture
- 1 can (15 oz) Canned Pumpkin (opt for pumpkin pie filling for extra spiced kick)
- 1 can (12 oz) Evaporated Milk
- 3 large Eggs (can replace with flax eggs for vegan option)
- 1 cup White Sugar
- 1 cup Brown Sugar
- 2 teaspoons Pumpkin Pie Spice
Cake Topping
- 1 box (about 15.25 oz) Cake Mix (choose yellow or spice cake mix)
- 1/2 cup Melted Butter (should be at room temperature)
- 1 cup Chopped Pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once your batter is prepared.
- Prepare Pumpkin Mixture: In a large bowl, mix together the canned pumpkin, evaporated milk, white sugar, brown sugar, eggs, and pumpkin pie spice until the mixture is smooth and well combined.
- Pour into Baking Dish: Grease a 9×13-inch baking dish lightly, then pour the pumpkin mixture evenly into the dish, spreading it to cover the base.
- Add Cake Mix Layer: Evenly sprinkle the dry cake mix over the pumpkin mixture layer without stirring it in—this creates a delightful crust as it bakes.
- Top with Butter and Pecans: Drizzle the melted butter over the cake mix layer, making sure to cover the surface well. Then sprinkle the chopped pecans evenly on top to add a crunchy texture.
- Bake: Place the baking dish in the preheated oven and bake for 50-60 minutes. The cake is ready when the top turns golden brown and the center is set.
- Cool and Serve: Allow the cake to cool slightly before serving to let it set for easier slicing. Enjoy this warm, comforting dessert on its own or with a scoop of vanilla ice cream.
Notes
- For a vegan option, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Using pumpkin pie filling instead of plain canned pumpkin adds extra spice and sweetness.
- If you prefer a nut-free version, omit the chopped pecans or replace them with seeds such as pumpkin seeds.
- Serve warm with whipped cream or ice cream for an added indulgence.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat gently before serving.
