Pumpkin Dump Cake

pumpkin bars on a square white plate with whipped cream on top and an orange linen under the plate

4.34 from 9 votes

This quick and easy Pumpkin Dump Cake is the perfect dessert to whip up this Fall. It's all of the flavors that we love in pumpkin pie but with a crunchy, buttery cake mix cobbler top.

Prep Time10

Cook Time55

Cool Time2

Total Time3 5

Servings: slices

Author: Miranda Couse

Ingredients

15 ounces pumpkin purée
3/4 cup light brown sugar packed
1/2 cup granulated sugar
3 teaspoons pumpkin pie spice
2 teaspoon vanilla extract
2 large eggs
12 ounces evaporated milk
15.25 ounce box yellow cake mix spice cake mix works too
1/2 cup chopped pecans
3/4 cup butter melted

Instructions

Preheat the oven to 350 degrees F. Grease a 9x13 baking pan with nonstick baking spray.
In a large bowl, add in the 15 ounces pumpkin purée, 3/4 cup light brown sugar, 1/2 cup granulated sugar, 3 teaspoons pumpkin pie spice, 2 teaspoon vanilla extract, and 2 large eggs. Whisk until the eggs are incorporated.
Add in the 12 ounces evaporated milk and continue to whisk until incorporated.
Pour the pumpkin mixture into the bottom of the prepared pan.
Sprinkle the dry 15.25 ounce box yellow cake mix on top of the pumpkin mixture until it’s evenly distributed. You can carefully smooth it out by running the bottom of a spoon on the ridges of the cake mix to smooth it. Don’t mix it!
Sprinkle the 1/2 cup chopped pecans on top of the cake mix.
Spoon the melted 3/4 cup butter all over the top of the cake mix.
Place in the preheated oven and bake for 55 minutes to one hour until the edges of the cake are golden brown and center doesn’t jiggle like wet batter.
Remove from the oven and allow to cool to room temperature.
You can serve now or place in the fridge to chill and serve later.
Top with whipped cream.
Cover with plastic wrap and store in the refrigerator for up to 4 days.

Notes

Storage: Cover with plastic wrap and store in the refrigerator for up to 4 days.

Nutrition