Description
Pumpkin Dump Cake is a simple and delicious fall dessert featuring a spiced pumpkin base topped with yellow cake mix, crushed nuts or graham crackers, toffee bits, and melted butter, baked to golden perfection in a single pan.
Ingredients
Scale
Pumpkin Mixture
- 1 (15 ounce) can pure Pumpkin
- 1 (10 ounce) can Evaporated Milk
- 1 cup light brown sugar
- 3 eggs
- 3 teaspoons pumpkin pie spice
Topping
- 1 box yellow cake mix
- 1 cup (2 sticks) butter, melted
- 1 cup coarsely crushed graham crackers or pecans
- 1/2 cup toffee bits (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with nonstick spray to prevent sticking and set it aside.
- Mix Pumpkin Base: In a large mixing bowl, combine the pure pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir thoroughly until all ingredients are well blended to create a smooth pumpkin custard base.
- Pour Pumpkin Mixture: Pour the pumpkin mixture evenly into the prepared baking pan, spreading it out to cover the bottom uniformly.
- Add Dry Toppings: Evenly sprinkle the entire box of yellow cake mix over the pumpkin mixture. Then, scatter the coarsely crushed graham crackers or pecans evenly over the cake mix layer. If using, sprinkle the toffee bits on top of the nuts or crackers.
- Pour Melted Butter: Drizzle the melted butter evenly over the surface of the cake mix and toppings to ensure the cake bakes moist and golden.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until the center is set and the edges are lightly browned, indicating the cake is fully cooked.
- Serve: Allow the cake to cool slightly before serving. Enjoy warm or at room temperature for a comforting dessert.
Notes
- Pumpkin Dump Cake is an easy fall dessert that starts with yellow cake mix!
- Choose between crushed graham crackers or pecans based on your preference for texture and flavor.
- Toffee bits add extra sweetness and crunch but are optional.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 461
- Sugar: 35.3 g
- Sodium: 395 mg
- Fat: 21.6 g
- Saturated Fat: 11.5 g
- Unsaturated Fat: 10.1 g
- Trans Fat: 0 g
- Carbohydrates: 62.1 g
- Fiber: 2.1 g
- Protein: 6.5 g
- Cholesterol: 88 mg
