Pumpkin Dump Cake

4.86 from 102 votes

Pumpkin dump cake layers a creamy pumpkin pie filling under a crunchy spice cake crust. It is an easy, throw-together fall dessert that tastes like you fussed.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 555kcal

Author: Jennifer Fishkind

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 9x13 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.
2 15-ounce cans pure pumpkin puree, 4 large eggs, 12 ounce can evaporated milk, 1½ cups granulated sugar, 1 tablespoon vanilla extract, 1 tablespoon pumpkin pie spice blend, 2 teaspoons cinnamon
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.
15.25 ounce box Spice Cake mix, 1½ cups chopped pecans
In a medium bowl stir together the melted butter and whole milk.
1 cup unsalted butter, ½ cup 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.

Video

Notes

Tips:

Use a 9x13 pan. An 11x7 bakes up too thick and throws off the pie-to-crust layers.
Let it cool and set for 20 to 30 minutes before cutting so the squares hold together.
Make sure the butter and milk cover the dry cake mix. Push any dry pockets under without stirring, so the top bakes into a crust and not powder.

Storage:

Store leftovers covered in the fridge for up to 4 to 5 days and warm them before serving. I do not recommend freezing this one, since the pumpkin layer loses its creamy texture after thawing.

Nutrition