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Pumpkin Dump Cake

Pumpkin Dump Cake

The ultimate comfort food for fall! This Pumpkin Dump Cake is warm, buttery, and topped with a crispy cake mix layer. It's easy to make and perfect for gatherings. Try it tonight!
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 15 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 30 ounce pumpkin puree
  • 16 ounce evaporated milk
  • 1 teaspoon ginger
  • ½ teaspoon ground cloves
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons cinnamon
  • 15.25 ounce yellow cake mix
  • 1 cup chopped pecans
  • ¾ cup butter

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Chef's Knife
  • Frying Pan

Method
 

  1. Preheat your oven to 350°F.
  2. In a large bowl, combine the pumpkin puree, evaporated milk, ginger, ground cloves, sugar, eggs, and cinnamon. Mix well until everything is fully combined.
  3. Pour this mixture into a greased and floured 9×13 inch baking pan.
  4. Sprinkle the yellow cake mix evenly over the pumpkin layer.
  5. Next, sprinkle the chopped pecans over the cake mix.
  6. Cut the butter into thin slices and distribute them over the top of the cake mix.
  7. Transfer the pan to the preheated oven and bake for 1 hour.
  8. Once baked, allow the cake to cool slightly before serving. It’s best enjoyed warm.
  9. Enjoy your homemade Pumpkin Dump Cake!

Notes

  • Tip 1: We like to serve this warm, but if you have leftovers, cover and store in the refrigerator for 2–3 days.
  • Tip 2: Reheat in the microwave at 30-second intervals until warm.
  • Tip 3: No yellow cake mix on hand? You can use a pumpkin spice cake mix instead or make your own homemade mix.
  • Tip 4: To make your own, whisk together 2¼ cups all-purpose flour, 1½ cups sugar, 3½ teaspoons baking powder, 1 teaspoon salt, and 4 tablespoons unsalted butter.
  • Tip 5: Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix!