PUMPKIN DUMP CAKE
Can’t decide between pie and cake? Check out this recipe for Pumpkin Dump Cake which is like a combo of pumpkin pie and a pumpkin crunch cake. If pumpkin isn’t quite your thing check out my other easy dump cake recipes like my Blueberry Dump Cake, Caramel Apple Dump Cake, and Pina Colada Dump Cake
Dump cakes are a great way to feed a crowd! You can change them up with your favorite fruit, cake flavors, and mix-ins.
Pumpkin Dump Cake
Pumpkin Dump Cake, an easy dump cake recipe that is a cross between pumpkin pie and a pumpkin crunch cake.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 - 16 servings
Ingredients
1 (29 ounces) can pumpkin (not pumpkin pie filling)
2 (14 ounces) cans sweetened condensed milk
4 large eggs
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups pecans chopped
1 (15.25 ounces) box yellow cake mix (do not prepare cake according to box)
1/2 cup milk
1/2 cup butter melted
Toppings (optional): sweetened whipped cream (or whipped topping), caramel sauce (or butterscotch or maple), and chopped nuts
Instructions
Preheat oven to 350 degrees F. Lighty butter a 13x9-inch baking dish or spray with nonstick spray.
In a large mixing bowl whisk together the pumpkin, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, and salt until well combined. Pour into prepared pan and spread to form an even layer.
Sprinkle nuts on top of pumpkin mixture.
Sprinkle dry cake mix over pecans.
Mix together the milk and melted butter and spread evenly over dry cake mix covering as much of the cake mix as possible.
Bake dump cake for about 45-60 minutes or until golden brown around the edges and on top. Cool slightly then serve warm, at room temperature, or cold. Top with your favorite toppings such as whipped cream (or whipped topping), caramel sauce, and nuts.