Pumpkin Dump Cake
A creamy spiced pumpkin pie layer baked under a buttery cake mix and pecan crumble, made in one 9x13 pan with no mixer.
Servings: 15 squares
Calories: 355kcal
Cost: 2
Equipment
- 9x13-inch baking dish
- large mixing bowl
- whisk
- measuring cups and spoons
- rubber spatula optional for spreading
- wire cooling rack
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 box (15.25 oz) yellow cake mix, dry
- 1 cup chopped pecans
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish, making sure to coat the corners well.
- Whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, vanilla extract, and salt until completely smooth with no streaks of egg remaining.
- Pour the pumpkin mixture into the prepared baking dish and gently tilt the pan to level the surface.
- Sprinkle the entire box of dry yellow cake mix evenly over the filling, breaking up any large clumps with your fingers. Do not stir.
- Scatter the chopped pecans evenly over the cake mix.
- Slowly drizzle the melted butter evenly across the entire surface, covering as much of the dry cake mix as possible.
- Bake for 50 to 55 minutes, until the topping is deep golden brown and the center barely jiggles when gently shaken. A knife inserted into the center should come out coated with moist custard, not liquid.
- Cool the cake in the pan on a wire rack for at least 30 minutes before cutting into squares and serving.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. Because the filling is a custard, leftovers must be refrigerated. Cover tightly and refrigerate for up to 4 days. Warm individual squares in the microwave for 20 to 30 seconds before serving. This dessert can be baked a full day ahead and served chilled or gently rewarmed.