How to Video
Pumpkin Dump Cake
This easy to make, crowd-pleaser recipe goes a long away (serves 9-12 people). It is a delicious twist on classic pumpkin pie that almost any age will like.
Ingredients
- Cooking spray and a little flour (for prepping the pan)
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can non-fat evaporated milk
- 1 cup white sugar
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon ground cloves
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 batch yellow cake mix (sub: 15.25 ounce box yellow cake mix)
- 1 cup chopped pecans
- 1/2 cup butter, melted
Instructions
- Prep: Preheat oven to 350°F. Grease and sprinkle a little flour all over a 9x13-inch baking dish.
- Wet Mixture: In a mixing bowl, whisk together pumpkin, evaporated milk, sugar, nutmeg, ginger, cloves, cinnamon, and salt. Then, whisk in the eggs until smooth and well combined.
- Assemble: Pour wet mixture into the prepared baking dish. Sprinkle all of the cake mix all over the top of the pumpkin mixture. Sprinkle pecans over the cake mix. Drizzle melted butter all over the top. (Don't worry, there will be dry mix where the butter doesn't cover.)
- Bake: Cover the dish loosely with foil (to prevent pecans from burning). Bake on the center rack for 40 minutes. Remove the foil and bake 15 more minutes, until pecans are toasted.
- Serve: Let cool for a few hours. Serve with whipped cream. It can safely sit out for 2 hours, but then store in the refrigerator.
Freezer Instructions
Freeze for Later: Let it fully cool and store in an airtight container. It can typically be stored in the freezer for 1-2 months and still maintain good quality.
Prepare from Frozen: Let fully thaw in the refrigerator before serving.
Notes/Tips
- Serve it with our Maple Whipped Cream.
- Pumpkin dump cake can be enjoyed both warm and cold, and the choice often comes down to personal preference.
- Use our homemade Yellow Cake Mix for extra delicious results.
- Allow at least an hour for the dump cake to cool before serving.
- To prepare in advance:
- Option 1: Prep and Bake later. You can prepare the dump cake 2-3 days in advance and store it in the fridge until you are ready to bake. Just add 5-10 extra minutes to the baking time since it will be doing into the oven cold.
- Option 2: Fully bake and let it cool. Store in the fridge for 2-3 days. Reheat before serving.
- Be sure to check out all our best Fall Potluck Dishes.
Nutrition
Serving: 1 serving | Calories: 385 kcal (19%) | Carbohydrates: 54 g (18%) | Protein: 7 g (14%) | Fat: 17 g (26%) | Cholesterol: 76 mg (25%) | Sodium: 476 mg (21%) | Fiber: 3 g (13%) | Sugar: 37 g (41%)
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