Description
This Pumpkin Dump Cake is a quick and easy dessert perfect for fall, combining the rich flavors of pumpkin puree, warm spices, and a crunchy pecan topping baked under a buttery yellow cake mix crust. It’s a comforting treat that requires minimal effort with maximum deliciousness, ideal for holiday gatherings or cozy family desserts.
Ingredients
Pumpkin Mixture
- 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
- 1 cup evaporated milk (8 oz)
- 1 cup dark brown sugar (packed)
- 3 large eggs
- 1 tablespoon pumpkin spice mix
Topping
- 1 box yellow cake mix (15.25 oz, e.g., Duncan Hines)
- 1 cup pecans, chopped
- ½ teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- ¾ cup unsalted butter, thinly sliced
Instructions
- Preheat oven and prepare pan: Preheat your conventional oven to 350°F (no fan) and grease a 9x13-inch baking dish with non-stick cooking spray to prevent sticking.
- Mix pumpkin filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, dark brown sugar, eggs, and pumpkin spice mix until the mixture is smooth and well combined.
- Pour filling into dish: Pour the pumpkin mixture evenly into the prepared baking dish, gently shaking the dish to spread the filling into one uniform layer.
- Add cake mix topping: Open the cake mix and evenly sprinkle it over the pumpkin filling, covering the entire surface.
- Layer pecans and spices: Sprinkle chopped pecans across the cake mix layer, then lightly press the topping to level it out. Follow with an even dusting of granulated sugar and ground cinnamon over the pecans.
- Add butter slices: Arrange thin slices of unsalted butter over the top, aiming for even coverage so all areas of the cake mix are dotted with butter.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the edges and top turn golden brown and the center is set but slightly springy to the touch, resembling a light sponge cake texture. Use a metal pan for best results.
- Cool and serve: Let the cake cool slightly before serving. Enjoy it warm or at room temperature for maximum flavor and texture.
Notes
- Using a conventional oven (no fan) ensures even baking and a nicely browned top.
- Do not substitute pumpkin pie mix for pumpkin puree as it contains added sugars and spices that alter taste and texture.
- For extra crunch, toast the pecans lightly before adding them on top.
- Butter slices should be thin and spaced to melt evenly, creating a moist crumb topping.
- This cake stores well; cover and refrigerate any leftovers and reheat gently before serving.