Description
A cozy and easy-to-make Pumpkin Dump Cake that layers pumpkin pie filling with spice cake mix and melted butter to create a moist, flavorful autumn dessert. This no-mixer recipe combines warm spices, creamy pumpkin, and crunchy pecans for a delightful treat perfect for holiday gatherings or anytime pumpkin craving.
Ingredients
Scale
Main Ingredients
- 1 (15-ounce) can pumpkin pie filling (not plain canned pumpkin)
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 (13.25 to 15.25 ounce) box spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
Optional Ingredients
- 1 cup chopped pecans
- Whipped cream or ice cream, for serving
- Ground cinnamon, ground nutmeg, or pumpkin pie spice, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake evenly.
- Mix Pumpkin Base: In a 9×13-inch baking pan, combine the pumpkin pie filling, evaporated milk, and eggs. Whisk thoroughly until the mixture is smooth and evenly blended.
- Add Cake Mix Layer: Evenly sprinkle the spice cake mix over the pumpkin mixture in the pan, covering the surface without mixing it in.
- Drizzle Butter and Add Pecans: Pour the melted unsalted butter evenly over the dry cake mix layer, ensuring as much coverage as possible but a few dry spots are acceptable. Sprinkle chopped pecans evenly on top if using.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 minutes to 1 hour. The cake will begin to brown around the edges. It should jiggle slightly but not be very liquidy when moved. The center will remain somewhat gooey and the toothpick test is not reliable for doneness.
- Cool the Cake: Remove from oven and let the cake cool to room temperature in the pan for about 2 hours. Cooling allows the cake to set properly.
- Serve: Serve the cake at room temperature or chill in the refrigerator for several hours or up to a day before serving. Optionally garnish with whipped cream, ice cream, or a sprinkle of ground cinnamon, nutmeg, or pumpkin pie spice.
Notes
- The traditional toothpick test doesn’t work well for this cake as the center remains gooey; rely on edge browning and gentle jiggle.
- Using pumpkin pie filling, not plain canned pumpkin, is essential for the right sweetness and spice balance.
- Chilling the cake after baking enhances texture and flavor, making it easier to slice.
- Pecans add a pleasant crunch but can be omitted for nut-free versions.
- Serve with whipped cream or ice cream to enhance richness and complement the spices.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
