Easy Pumpkin Dump Cake
An easy layered pumpkin dump cake made with pumpkin puree, evaporated milk, cake mix, pecans, and melted butter.
Servings: 12 servings
Ingredients
Ingredients
- ?2 x 15 ouncecanspumpkin pureenot pumpkin pie filling
- ?14-16 ouncecanevaporated milk
- ?3/4 cupgranulated sugar
- ?2 teaspoonground cinnamon
- ?1 teaspoonground ginger
- ?1/4 teaspoonground cloves
- ?4 largeeggsat room temperature
- ?1 x 15-ounceboxyellow cake mix
- ?1 cuppecansraw and chopped
- ?3/4 cupunsalted butter
Instructions
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch baking pan and set it aside.
- In a large mixing bowl, combine 2 x 15-ounce cans pumpkin puree, 1 (14–16 ounce) can evaporated milk, ¾ cup granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, and 4 large eggs (at room temperature). Whisk until smooth and fully combined.
- Pour the pumpkin mixture into the prepared pan and spread it into an even layer.
- Evenly sprinkle the entire 15-ounce box of yellow cake mix over the pumpkin mixture. Do not stir.
- Evenly sprinkle 1 cup chopped raw pecans over the cake mix.
- Melt ¾ cup unsalted butter (microwave or stovetop) and drizzle it slowly and evenly over the top so the dry cake mix is moistened.
- Bake in the preheated oven for 55–60 minutes, or until the top is golden and the center is mostly set (the center may be slightly jiggly but will firm as it cools).
- Remove from the oven and let the cake cool in the pan for 30 minutes. Cut into squares and serve warm or at room temperature.
Equipment
- Mixing Bowl
- Whisk
- 9x13-inch pan
Notes
Serve Warm or at Room Temp:This cake can be served warm (allow it to cool for around 30 minutes after baking) with a dollop of fresh cream or a scoop of ice cream. It also tastes great when it’s served at room temp!
If the Cake is Browning Too Quickly, cover it with a piece of foil to prevent it from becoming too brown.
Storing:This pumpkin dump cake tastes best when it’s fresh. But if you have leftovers, you can store them in the fridge in an airtight container for up to 5 days. Reheat in the microwave for 15-20 seconds before serving.
Freezing:Wrap individual slices tightly with plastic wrap, and freeze it for up to 3 months. Thaw in the fridge, and reheat before serving.
If the Cake is Browning Too Quickly, cover it with a piece of foil to prevent it from becoming too brown.
Storing:This pumpkin dump cake tastes best when it’s fresh. But if you have leftovers, you can store them in the fridge in an airtight container for up to 5 days. Reheat in the microwave for 15-20 seconds before serving.
Freezing:Wrap individual slices tightly with plastic wrap, and freeze it for up to 3 months. Thaw in the fridge, and reheat before serving.