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Pumpkin dump cake with a golden pecan topping in a baking dish, with a square served with whipped cream
Chef Emma

Pumpkin Dump Cake

A spiced pumpkin custard topped with dry yellow cake mix, pecans and melted butter, baked until the pumpkin layer sets and the topping turns golden and crunchy.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin layer
  • 1 can pumpkin purée 15 oz / 425 g, not pie filling
  • 1 can evaporated milk 12 oz / 354 ml
  • 3 large eggs
  • 1 cup light brown sugar 200 g, packed
  • 2 tsp pumpkin pie spice
  • 1/2 tsp fine salt plus 1 tsp vanilla
Topping
  • 1 box yellow cake mix 15.25 oz / 432 g, dry mix only
  • 1 cup pecans 110 g, chopped
  • 3/4 cup unsalted butter 170 g, melted

Equipment

  • 9x13-inch baking dish
  • Large bowl and whisk

Method
 

  1. Heat the oven to 350°F (175°C) and grease a 9x13-inch dish.
  2. Whisk the pumpkin, evaporated milk, eggs, brown sugar, spice, salt and vanilla until smooth; pour into the dish.
  3. Sprinkle the dry cake mix evenly over the top without stirring, then scatter the pecans.
  4. Drizzle the melted butter evenly over the whole surface.
  5. Bake 50 to 60 minutes, until golden and the center barely jiggles (at least 160°F / 71°C in the pumpkin layer).
  6. Cool at least 30 minutes; serve with whipped cream. Refrigerate leftovers within 2 hours.

Notes

Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values.