Pumpkin Dump Cake Recipe
Creamy pumpkin pie base topped with a crunchy top layer made from a simple cake mix and butter topping. Crowd favorite!
Prep Time 5 minutes
Cook Time 1 hour
- 15 ounces canned pumpkin
- 3/4 cup granulates sugar
- 12 ounces evaporated milk
- 2 whole eggs slightly beaten
- 2 teaspoons pumpkin pie spice
- 1 box cake mix butter pecan, spice, white, or yellow
- 3/4 cup salted butter cold
Preheat an oven to 350⁰F.
Prepare a 9 X 13 cake by spraying with a cooking spray.
Make the pumpkin pie filling by combining the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice.
Sprinkle the cake mix evenly over the pumpkin pie filling.
Thinly slice the cold butter and distribute evenly over the cake mix.
Place into the preheated 350 ⁰F oven and bake until golden brown on the top and the pumpkin pie filling has set. About 55 to 65 minutes.
Remove from the oven and allow to cool completely before serving.
Any pumpkin pie filling recipe for one pie can be used as the base of this cake. Make the filling as you normally would, but add it to the bottom of a cake pan rather than a pie crust.
Pecans may be added between the cake mix and butter prior to baking. If the nuts begin to brown to quickly, cover the pan lightly with foil.
Up to 1/4 cup additional butter may be required if the butter was cut too thick.
Top with whipped cream, a sprinkle of cinnamon, and candied pecans.
Serving: 13'X3" square | Calories: 371kcal | Carbohydrates: 54g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 457mg | Potassium: 193mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5977IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 2mg