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A warm square of pumpkin dump cake with a creamy spiced pumpkin bottom and a crisp golden pecan topping, served with whipped cream

Pumpkin Dump Cake

An easy pumpkin dump cake with a creamy spiced pumpkin custard base and a crisp, buttery cake mix and pecan topping, baked in one 9x13 pan.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling 30 minutes
Total Time 1 hour 40 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Pumpkin layer
  • 1 can pumpkin puree 15 ounces (425 g), not pie filling
  • 1 can evaporated milk 12 ounces (354 ml)
  • 3 large eggs
  • 1/2 cup light brown sugar packed (100 g)
  • 1/2 cup granulated sugar (100 g)
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
Topping
  • 1 box yellow cake mix about 15.25 ounces (432 g), dry
  • 1 cup chopped pecans (115 g)
  • 3/4 cup unsalted butter melted (170 g)

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. Whisk the pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, vanilla and salt until smooth. Pour into the pan.
  3. Sprinkle the dry cake mix evenly over the pumpkin layer without stirring. Scatter the pecans on top.
  4. Drizzle the melted butter evenly over the cake mix, moistening as much of the surface as possible.
  5. Bake for 50 to 60 minutes, until golden brown and the center only barely wobbles.
  6. Cool for at least 30 minutes before slicing. Serve warm or chilled with whipped cream.

Notes

Dry spots: If patches of cake mix stay powdery, dab them with a little extra melted butter halfway through baking.
Storage: Refrigerate covered up to 4 days or freeze squares up to 2 months.
Nutrition is an estimate per serving without toppings.