Description
This Pumpkin Dump Cake is a quick and easy fall dessert that combines rich pumpkin puree with warm spices, covered by a crunchy pecan and buttery cake topping. The recipe requires minimal prep and is baked to perfection, making it ideal for a cozy dessert to enjoy warm with ice cream or whipped cream.
Ingredients
Scale
Pumpkin Mixture
- 2 (15 ounce) cans pure pumpkin puree
- 1 cup sugar
- 1 Tablespoon pumpkin spice seasoning
- 4 eggs
- 12 oz evaporated milk
- 1 tsp pure vanilla extract
Topping
- 1 package yellow cake mix
- 1 cup chopped pecans
- 1 cup butter
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect baking temperature for the cake.
- Prepare Pan: Grease a 9×13 inch baking pan thoroughly to prevent the cake from sticking after baking.
- Mix Ingredients: In a large mixing bowl, combine the pumpkin puree, sugar, pumpkin spice seasoning, eggs, evaporated milk, and vanilla extract. Stir until the mixture is smooth and fully blended.
- Layer Cake Mix: Evenly sprinkle the yellow cake mix directly over the pumpkin mixture in the bowl; do not stir after this step.
- Add Toppings: Sprinkle the chopped pecans evenly over the cake mix layer. Then, slice the butter and distribute the slices uniformly over the pecans and cake mix to ensure an even melt.
- Bake: Place the prepared pan into the preheated oven and bake for 1 hour at 350 degrees Fahrenheit until the top is golden brown and the cake has set.
- Cool and Serve: Allow the cake to cool slightly before serving. For an extra indulgent treat, serve warm with a scoop of ice cream or a dollop of whipped cream.
Notes
- This Pumpkin Dump Cake recipe is a quick and easy dessert made from simple pantry ingredients, perfect for fall festivities.
- For best results, use pure pumpkin puree and fresh pumpkin spice seasoning.
- Do not mix the cake topping into the pumpkin mixture; it works by baking on top for a crisp texture.
- Serve warm to fully enjoy the soft pumpkin base paired with the crunchy pecan and cake topping.
- You can substitute pecans with walnuts if preferred.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 495 kcal
- Sugar: 40 g
- Sodium: 488 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 103 mg
