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Pumpkin Dump Cake

Print Recipe
A slice of pumpkin dessert topped with pecans and whipped cream on a white plate, with a glass of milk in the background on a red and white checkered cloth.
Prep Time:10 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 20 minutes

Ingredients

  • 29 ounce can pumpkin puree
  • 12 ounce can evaporated milk
  • 3 eggs
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 15.25 ounce box yellow cake mix
  • 1 cup pecans
  • 12 tablespoons butter sliced

Instructions

  • Preheat your oven to 350 degrees.
  • In a large bowl whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar and pumpkin pie spice.
  • Grease a 9x13 baking dish.
  • Pour your pumpkin batter into the baking dish.
  • Sprinkle the dry cake mix all over the top of the pumpkin mix.
  • Sprinkle with the pecans.
  • Place the sliced butter all over the top.
  • Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  • Serve!

Notes

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can serve this right away warm or chilled.
  • Top with whipped cream or ice cream!
  • You can use spice or white cake mix instead of yellow cake mix.
  • You can omit the nuts if you like.
  • Make sure you getting canned pumpkin puree not pumpkin pie filling.
Servings: 8 servings