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A square slice of pumpkin dump cake topped with pecans and a scoop of vanilla ice cream on a plate, with a baking dish of the dessert in the background.
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4 from 1 vote

Pumpkin Dump Cake

This isn’t your ordinary dump cake! Pumpkin dump cake has a layer of custard at the bottom, the perfect complement to the cobbler-like topping and crunchy, buttery pecans.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Cakes & Cupcakes, Desserts
Cuisine: American
Servings: 15
Author: Rachel Gurk

Ingredients

  • 3 large eggs
  • 1 can (15 ounces) 100% pure pumpkin purée (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ¼ teaspoon salt
  • 1 can (12 ounces) evaporated milk, shaken well
  • 1 box (15.25 ounces) yellow cake mix (we use Duncan Hines)
  • 1 cup chopped pecans
  • ¾ cup unsalted butter, chilled
  • whipped cream or vanilla ice cream, for serving (optional)

Instructions

  • Preheat oven to 350°F. Grease a 9 x 13-inch baking dish (see note) with butter or nonstick spray.
  • In a large bowl, whisk eggs until combined. Add pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt; whisk until smooth and spices are incorporated.
    3 large eggs, 1 can (15 ounces) 100% pure pumpkin purée, 1 cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon salt
  • Add the evaporated milk to the pumpkin mixture; whisk until well-combined. Pour into greased baking dish.
    1 can (12 ounces) evaporated milk, shaken well
  • Sprinkle the dry cake mix over the pumpkin mixture. Don’t stir it in—just spread it out as evenly as possible on the top, covering the pumpkin completely to the edges. Sprinkle the pecans evenly on top of the cake mix. Again, don’t stir them in.
    1 box (15.25 ounces) yellow cake mix, 1 cup chopped pecans
  • Cut the butter into thin slices (it’s easier to do when the butter is chilled). Arrange the butter slices on top of the cake mix and pecans, covering the entire surface as much as possible (refer to photos).
    ¾ cup unsalted butter, chilled
  • Bake the cake in the preheated oven for 45 minutes, or until the top is set, not jiggly, and golden brown. Test with a knife inserted into the center; it should come out mostly clean.
  • Allow the cake to cool completely before cutting into squares and serving. Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Video

Notes

  • Baking dish: I use a clear glass pyrex baking dish, 9 x 13 inches. If you use a dark metal pan or a ceramic baking dish, baking time may have to be adjusted to compensate.
  • Shortcut: Substitute 2 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.
  • Storage: Leftover cake should be refrigerated since the bottom layer is a custard. It keeps for up to 3 days if refrigerated. The top layer tends to get a bit harder when it’s chilled so this cake is best eaten the same day.

Nutrition

Serving: 1square | Calories: 344kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 251mg | Potassium: 189mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4808IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 1mg

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