Pumpkin Dump Cake Recipe
It really doesn't get any easier (or tastier!) than this Pumpkin Dump Cake! Mix up a can of pumpkin pie mix with a few simple ingredients, then "dump" a dry yellow cake mix on top. Drizzle with butter and bake! Voila! If you are not into pumpkin pie, this will be your new favorite thing!
For the filling
- 1 (30-oz) can pumpkin pie mix, use pie mix, not puree!*
- 3 large eggs
- 1 cup heavy cream , OR evaporated milk
- 2/3 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 & 1/2 tablespoons pumpkin pie spice
For the top
- 1 (15-oz) box yellow cake mix , add it to the recipe dry, not prepared
- 1/2 cup all purpose flour
- 1/4 cup sugar
- 1 cup pecans, chopped, to mix into flour mixture (optional)
- 1/2 cup pecans, chopped, for the top (optional)
- 1 cup butter, melted (2 sticks)
- vanilla ice cream , or whipped cream for serving
- salted caramel sauce, for serving
Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan with nonstick spray, or rub with a bit of butter, focusing on the upper edges of the pan.
In a large bowl or stand mixer, add the can of pumpkin pie mix, 3 eggs, 1 cup cream, 2/3 cup sugar, 3/4 teaspoon salt, and 1 and 1/2 tablespoon pumpkin pie spice (or add spice to taste). Beat it together until the eggs are well incorporated, scraping down the sides and bottom of the bowl.
Scrape the mixture into your prepared 9x13 inch pan and spread it out evenly.
Open up your box of yellow cake mix and dump it into a bowl.
Add 1/2 cup flour, 1/4 cup sugar, and 1 cup chopped pecans. Whisk it all together.
Sprinkle this dry mixture over the top of the pumpkin in the pan.
Top with an additional 1/2 cup chopped pecans if you want.
In a small bowl, melt 1 cup butter in the microwave. Slowly pour the butter over the top of the dry cake mix. See photos. It's okay if some of the cake mix is still dry.
Bake at 350 for about 60 minutes, or even up to 70 minutes. You will know it is done if you shake the pan and it doesn't wobble too much in the center. You want the top to be golden brown.
Let cool for a few minutes before digging in! I am usually a warm-dessert kind of girl, but I actually really love this cobbler chilled in the fridge. It's also great room temperature. Decide between cold and room temperature judging by what temperature you like to eat your pumpkin pie!
You can store this dump cake covered on the counter for about 2 days, and after that stick it in the fridge.
Serve with a scoop of vanilla ice cream and a drizzle of warm Salted Caramel Sauce!
*If you can't find pumpkin mix and all you have is 29 ounce can of 100% pumpkin puree, you can still make this no prob. Make these adjustments:
And that's it! Everything else is the same.
Source: This recipe is adapted from my dear friend Amelia's family recipe file. They call it "Pumpkin Dessert" :)
- increase sugar in the filling to 1 and 3/4 cup sugar (instead of 2/3 cup)
- increase pumpkin pie spice to 2 tablespoons, or to taste
Serving: 1 g, Calories: 592 kcal, Carbohydrates: 70 g, Protein: 6 g, Fat: 34 g, Saturated Fat: 16 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 114 mg, Sodium: 712 mg, Potassium: 213 mg, Fiber: 8 g, Sugar: 31 g, Vitamin A: 6722 IU, Vitamin C: 3 mg, Calcium: 140 mg, Iron: 2 mg