Pumpkin Dump Cake
on Sep 04, 2016, Updated Oct 21, 2020
Fall is just around the corner and this super simple Pumpkin Dump Cake needs to be on your fall baking lists. This no fail recipe is so easy. Just mix up your ingredients, dump in a pan, and toss in the oven. Easy Peasy!
Pumpkin Dump Cake
Pumpkin desserts are always a huge hit in our house. My daughter gets the most excited for pumpkin season to begin. She is all about everything pumpkin.
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She was so anxious yesterday that she started making our Homemade Pumpkin Butter to enjoy on her breakfast toast. She loves that stuff. But she didn’t stop there. She was ready for me to make her favorite No Bake Pumpkin Cheesecake. She begged and pleaded, ha ha. I was in a pinch for time and I didn’t have the ingredients on hand to make a cheesecake.
I did load up on pumpkin this past week though. I found a nice clearance at Kroger. Lucky for me, they had a bunch of dented cans that I found in the clearance area. I felt like I hit the lottery, lol. I had tons of my favorite yellow cake mix in the pantry. So this super delicious Pumpkin Dump Cake was in order.
This cake is so super simple to make. It is almost fool proof. You just need to mix up your ingredients, dump in a cake pan, toss in a dry cake mix, butter, and optionally some pecans.
Pumpkin Dump Cake is like a pumpkin pie with a somewhat crunchy and sweet coating. The stuff is out of this world amazing. You will want to make it over and over again. I find it perfect when I am pressed for time and great for feeding a crowd over the holidays.
Grab yourself some pure pumpkin, evaporated milk, a yellow cake mix, some eggs, vanilla, and cinnamon. That’s all it takes. In less than an hour, you can have an amazing fall pumpkin desert.
INGREDIENTS
30 oz 100% Pure Pumpkin
12 oz Evaporated Milk
3 Eggs
1 cup Sugar
3 tsp Cinnamon
1 box Yellow Cake Mix
1 cup chopped Pecans (Optional)
3/4 cup melted Butter
DIRECTIONS
Preheat oven to 350.
Grease a 9×13 baking dish. Set aside.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and cinnamon.
Mix until blended.
Pour/spread mixture into prepared baking dish.
Evenly sprinkle cake mix over the top of the batter.
Sprinkle pecans over the cake mix.
Pour melted butter over the top of the other ingredients.
Bake 50 minutes.
Allow to cool before cutting.
Garnish with whipped topping.
I do keep my leftovers refrigerated, not sure if it would be necessary or not.
Do you have a favorite fall pumpkin dessert?
Pumpkin Dump Cake
Ingredients
- 30 oz Pumpkin Puree
- 12 oz Evaporated Milk
- 3 Eggs
- 1 cup Sugar
- 3 tsp Cinnamon
- 1 box Yellow Cake Mix
- 1 cup chopped Pecans
- 3/4 cup melted Butter
Instructions
- Preheat oven to 350.
- Grease a 9x13 baking dish. Set aside.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and cinnamon.
- Mix until blended.
- Pour/spread mixture into prepared baking dish.
- Evenly sprinkle cake mix over the top of the batter.
- Sprinkle pecans over the cake mix.
- Pour melted butter over the top of the other ingredients.
- Bake 50 minutes.
- Allow to cool before cutting.
- Garnish with whipped topping.
Nutrition
Looking for other pumpkin dessert ideas? Be sure to see some of the other pumpkin goodness that I have shared here on the blog…
I made and took it to a Christmas party. Everyone wanted the recipe.
Made this last weekend and everyone loved it.
Amazing dessert, easy to make. It’s great with ice cream.
I cannot wait to try this dump cake. Easy Peasy and sounds wonderful.
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I would like to DUMP MY FACE into this cake!!!
This looks yummy and easy. TFS!
Seems like it would be almost too sweet by adding the sugar. Do you think it would work without the extra sugar?
I was wondering the same thing…..tired of sickeningly sweet desserts.