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–+ servings
A slice of pumpkin dump cake topped with a scoop of vanilla ice cream on a pink plate. The ice cream is slightly melting and dripping down the side of the cake, making this pumpkin dump cake recipe extra tempting.
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Pumpkin Dump Cake

This Pumpkin Dump Cake takes minutes to prep and in under an hour to bake, you'll have an incredible dessert your friends and family will love.
Prep Time5 minutes
Active Time50 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin dump cake
Yield: 20 sevings
Calories: 116kcal
Author: Author: Maddy & JD - Them Bites

Equipment

  • 1 13 x 9 casserole dish

Materials

  • 12 oz evaporated milk
  • 15 oz pumpkin puree
  • 1 cup brown sugar
  • 3 eggs
  • 2½ tsp pumpkin spice mix
  • 1 15.25 oz box yellow cake mix
  • 1 cup pecans chopped
  • 1 cup melted butter 2 sticks

Instructions

  • Preheat oven to 350℉. In a large mixing bowl, combine the evaporated milk, pumpkin puree, brown sugar, eggs, and pumpkin spice mix until evenly incorporated.
  • Spray your casserole dish with oil. Carefully pour in the pumpkin mixture.
  • Next, sprinkle the box cake mix on top of the pumpkin mixture (do not mix it in). Then, sprinkle with the chopped pecans and top with the melted butter.
  • Bake for 50 minutes, uncovered.
  • Remove from the oven and let cool for 15 minutes. The bottom will be a soft, goopy texture, so if you want it firmer you can refrigerate before cutting into it.
  • Serve warm with vanilla ice cream.

Nutrition

Calories: 116kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 139mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3354IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg