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–+ servings
A slice of pumpkin dump cake served on a small white plate, topped with fresh whipped cream
5 from 10 votes

Pumpkin Dump Cake

This easy Pumpkin Dump Cake is the best fall dessert! Made with just a few simple ingredients, and a shortcut yellow cake mix, this cake is creamy, flavorful, and has the best textures!
Author Diana
Servings 12 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Equipment

Ingredients

  • 2 x 15 ounce cans pumpkin puree not pumpkin pie filling
  • 14-16 ounce can evaporated milk
  • ¾ cup granulated sugar
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 4 large eggs at room temperature
  • 1 x 15-ounce box yellow cake mix
  • 1 cup pecans raw and chopped
  • ¾ cup unsalted butter

Instructions

  • Preheat then oven to 350°F/180°C, and lightly grease a 9x13" inch pan. Set aside.
  • In a large mixing bowl, whisk together the pumpkin puree with evaporated milk, sugar, cinnamon, ginger, cloves, and eggs.
  • Pour the mixture into the prepared pan, then sprinkle the cake mix followed by chopped pecans on top.
  • Drizzle the melted butter all over the cake mix, and top with chopped pecans.
  • Bake for 55-60 minutes. The center might feel a little jiggly, but it will set as it cools down.
  • Allow to cool for 30 minutes, then serve with a dollop of fresh cream on top.

Video

Notes

  • Serve Warm or at Room Temp: This cake can be served warm (allow it to cool for around 30 minutes after baking) with a dollop of fresh cream or a scoop of ice cream. It also tastes great when it's served at room temp!
  • If the Cake is Browning Too Quickly, cover it with a piece of foil to prevent it from becoming too brown.
  • Storing: This pumpkin dump cake tastes best when it's fresh. But if you have leftovers, you can store them in the fridge in an airtight container for up to 5 days. Reheat in the microwave for 15-20 seconds before serving.
  • Freezing: Wrap individual slices tightly with plastic wrap, and freeze it for up to 3 months. Thaw in the fridge, and reheat before serving.

Nutrition

Serving: 1slice | Calories: 433kcal | Carbohydrates: 52g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 319mg | Potassium: 318mg | Fiber: 3g | Sugar: 34g | Vitamin A: 10814IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/pumpkin-dump-cake/