Description
This Pumpkin Dump Cake is a simple, cozy dessert perfect for autumn and holiday gatherings. It combines pumpkin pie filling with a spiced cake mix and melted butter to create a moist, flavorful cake with a crisp topping. Optional pecans add a delightful crunch, and it can be served with whipped cream or ice cream for extra indulgence.
Ingredients
Scale
Pumpkin Base
- 1 (15-ounce) can pumpkin pie filling (not plain canned pumpkin)
- 1 (12-ounce) can evaporated milk
- 4 large eggs
Topping
- 1 (13.25 to 15.25 ounce) box spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans, optional
Serving Suggestions
- Whipped cream or ice cream, for serving, optional
- Ground cinnamon, ground nutmeg, or pumpkin pie spice, for garnish, optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cake.
- Mix Pumpkin Base: In a 9×13-inch baking pan, combine the pumpkin pie filling, evaporated milk, and eggs. Whisk these ingredients thoroughly until the mixture is smooth and evenly blended.
- Add Cake Mix Layer: Evenly sprinkle the spice cake mix over the pumpkin mixture in the pan, distributing it carefully to cover the surface.
- Drizzle Butter and Add Pecans: Pour the melted unsalted butter evenly over the cake mix layer. Try to cover as much as possible, but leaving a few dry spots is okay. If using, sprinkle the chopped pecans on top for added texture and flavor.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 minutes to 1 hour. The cake edges should start to brown. The center will be gooey and jiggle slightly when the cake is done. If it seems very liquid, bake a few more minutes.
- Cool the Cake: Remove the pan from the oven and allow the cake to cool to room temperature, about 2 hours. This resting time helps set the cake for serving.
- Serve: Serve the cake at room temperature or chilled. Optionally, top with whipped cream or ice cream and sprinkle with ground cinnamon, nutmeg, or pumpkin pie spice for garnish.
Notes
- The toothpick test is not reliable for this cake because the center remains moist and gooey when done.
- Cooling the cake completely is important to allow it to set and develop flavor.
- Chilled cake can be prepared a day ahead and tastes great served cold.
- Adding pecans is optional but adds a lovely texture contrast.
- Serve with whipped cream or ice cream to enhance the dessert experience.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 340
- Sugar: 23g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
