Description
This delicious Pumpkin Dump Cake is an easy and comforting dessert perfect for autumn. It combines a spiced pumpkin custard base topped with buttery yellow cake mix and optional crunchy pecans, baked to a golden perfection. With minimal prep and only one baking dish, this recipe delivers a moist, flavorful cake ideal for family gatherings or holiday celebrations.
Ingredients
Scale
Pumpkin Mixture
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Topping
- 1 box yellow cake mix (about 15 oz)
- 1 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Mix Pumpkin Base: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and evenly combined. Pour this pumpkin mixture into the prepared baking dish, spreading it out evenly.
- Add Cake Mix Topping: Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture, making sure to cover the surface without stirring it in.
- Drizzle Butter and Add Pecans: Pour the melted unsalted butter evenly over the cake mix layer. If desired, sprinkle the chopped pecans over the top for additional texture and flavor.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top turns golden brown and the edges are set. Remove from the oven and allow the cake to cool slightly before serving.
Notes
- For a nut-free version, simply omit the pecans.
- You can serve this cake warm or at room temperature; it pairs beautifully with whipped cream or vanilla ice cream.
- Ensure the baking dish is well-greased to easily serve the cake without sticking.
- Use fresh spices for the best flavor impact.
