Pumpkin Dump Cake
Lovingly known as pumpkin pie's unpretentious cousin, this Pumpkin Dump Cake is all the cozy of a baked pie with none of the crust-related drama! With zero effort and a big reward, it's also the cozy fall treat you'll want on repeat all season long. And thanks to a spice cake mix shortcut, it's so quick and easy to make!
Servings: 12
Ingredients
- 30 oz. Pure Pumpkin Puree (not pumpkin pie filling)
- 3/4 cup Light Brown Sugar
- 1/2 cup White Sugar
- 2 tsp. Pumpkin Pie Spice store bought or my homemade Pumpkin Pie Spice Recipe
- 3 large Eggs lightly beaten
- 12 oz. Evaporated Milk
- 1 cup Butter melted
- 13.25 oz. Betty Crocker Spice Cake Mix* 1 box
- 3/4 cup Pecans chopped (optional)
Instructions
- Gather your ingredients.
- Preheat oven to 350 degrees.
- Spray 9x13 baking dish with nonstick cooking spray.
- In large mixing bowl, combine Pumpkin, Brown Sugar, White Sugar, and Pumpkin Pie Spice and stir with a large spoon until well combined.
- Then add in the eggs, and continue stirring until all is combined.
- Now slowly drizzle in Evaporated Milk, while continuing to stir.
- Evenly spread out Pumpkin Pie Mixture in baking dish.
- In medium mixing bowl, combine dry Spice Cake Mix and 3/4 cup melted Butter, and stir until crumbly. (Break up any large chunks into small crumbles with spoon or your fingers.)
- Sprinkle crumble mixture evenly over pumpkin layer in baking dish.
- Optional: Then evenly sprinkle pecan pieces on top of the crumble mixture.
- Drizzle the top evenly with the remaining 1/4 cup of melted Butter.
- Bake for 50 - 60 minutes, or until done.
- Allow cake to cool for at least 1 hour prior to serving.
- Serve warm right out of your 9x13 baking dish, topped with a scoop of vanilla ice cream. OR transfer cooled cake to refrigerator for a few hours, and serve chilled with whip cream on top!
Notes
- *Spice Cake Mix Substitute: If you can't find a spice cake mix, try this as a substitute: Use a Yellow Cake Mix, and whisk in the following: 1 3/4 tsp. Ground Cinnamon, 1/2 tsp. Ground Ginger, 1/4 tsp Ground Nutmeg, 1/4 tsp. Ground Cloves.
- Storage Tip: Leftovers of your pumpkin dump cake can be stored in the refrigerator for 3-4 days. Just leave everything right in your 9x13 baking dish, and cover with plastic wrap or aluminum foil.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
