This recipe is a sure fire win for all of you pumpkin lovers! Yellow cake mix, pumpkin, butter and pecans are the ingredients that make this Pumpkin Dump Cake a favorite — and ready under an hour!
Pumpkin Dump Cake
Pumpkin Dump Cake
Last month I shared my Pumpkin Whip recipe. Today I have another delicious and incredibly easy pumpkin dessert! I’ve only been making this Pumpkin Dump Cake for a year or two, but it’s become a fall staple.
How did this recipe come about? Well, my sister had a pot luck at work and came home talking about this recipe. Of course my reply was, “did you ask for the recipe.” She finally brought that magical recipe home and it did not disappoint.
It seems like this is the perfect dish for an office pot luck, or family gathering this fall. For those that have never had it — they’re going to ask you for the recipe…. watch, you’ll see! (wink)
I’m not sure you can ever go wrong when you combine pumpkin, yellow cake mix, butter and pecans! That combination is pure bliss to the taste buds.
The name is exactly how the recipe comes together — by ‘dumping’ the ingredients into a 13×9 cake pan. After baking, add a dollop of whip cream and enjoy this heavenly delight!
Pumpkin Dump Cake
Ingredients
- 29 oz can 100% pure pumpkin
- 1 cup sugar
- 1 can 12 oz evaporated milk
- 3 eggs
- 4 tsp. pumpkin pie spice
- 3/4 cup melted butter
- 1 box yellow cake mix
- 1/2 tsp salt
- 1 cup pecans chopped
Instructions
- Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt.
- Beat well and pour into greased 9"x 13 cake pan
- Sprinkle cake mix over top, followed by pecans.
- Pour melted butter over top.
- Bake at 350 degrees for 50-60 minutes
Let me know what you think! Enjoy.
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Barbara Malm says
I love this! My question is, should it be refrigerated after baked?
Tiffany says
Does this need to be stored in the fridge after being baked????
Kelly Rowe says
Hi Tiffany! Yes, this does need to be refrigerated. Enjoy!
Stephanie Shaughnessy says
When you put in the cake mix, it is just the mix right (not made with eggs, water, oil, etc.)?
Kelly Rowe says
Hi Stephanie 🙂 Yes, just the dry cake mix — do NOT mix the cake mix per instructions on the box. Enjoy!
Katie says
I love anything pumpkin so this is definitely going on my recipe to-do list this fall. I’ll just have to make a few tweaks to make it vegan friendly. Thanks for sharing!
DEE says
Great recipe…can it be made without the eggs?
Kelly Rowe says
Hi Dee. I honestly don’t know… I’ve never tried making it any other way. Give it a try and let me know how it goes. Cheers!
Linda Edge Hudson says
Thinking of trying this with the spice cake mix, what do you think?
Kelly Rowe says
Hi Linda. I say that it never hurts to try… let me know how it goes 😉
Vicky says
Just made this for an event. I did exactly as the recipe called for and the top looks just like the one pictured. However, the bottom pumpkin part is not runny, but “wet”. Is this how it is supposed to be? And is it supposed to be served via a spoon or cut like cake squares? My issue is that I personally don’t like pumpkin so I don’t know how it is supposed to look/tase lol.
Kelly Rowe says
Hi Vicki. Yes, it’s wet and served with a spoon. This doesn’t have a consistency for cutting. Sounds like you nailed it! Have a great week. Hugs.
Donna A says
I’ve made this several times. Each time it’s met with requests for the recipe! We love it!
Margaret says
I made this yesterday and am making another for our Christmas dinner today. I substituted eggnog for the evaporated milk and rum flavoring in place of vanilla and it is so yummy. It is a little wet on the bottom making it more of a cobbler consistency instead of a cake. I definitely would reccomend this recipe!
Diane says
Delicious taste! I was surprised by the texture. Not cake-like at all. A knife goes right through it. Is that the way it’s supposed to be? Had a bite for breakfast….yum!!!
Donna says
I just made it. It’s not runny like some others said it turned out great. I love anything pumpkin. Great recipe
Phyllis says
Love this recipe. Made this instead of pumpkin pie for thanksgiving. I used a 15 oz can of pumpkin and it turned out wonderful. Making it for Christmas dinner.
Becky Black says
We made this for a local food kitchen we cook for once a month and our patrons said it was one of the best desserts they’d ever had. We did have to bake a bit longer (we baked for 60 minutes and then covered with foil and baked another 10 minutes)….then let rest/cool for about 20 minutes. We used chopped pecans on top and the top came out nice and crunchy. The filling was a lot like sweet potato souffle but a bit more solid. It tasted FABULOUS! We usually allow patrons to have second helpings but we had a lot of folks asking for thirds! We actually tripled the recipe without any problems…..great for a large crowd (60+ people!). We followed the recipe exactly, just tripled all ingredients
Karon says
I can see this recipe has been made for years! I made it for Thanksgiving. Oh my gosh! It is YUMMY! I made it with the 29 oz can and not soupy at all. Perfect custard! I’ve made dump cakes in past year’s but this takes the cake 😁
I didn’t use the entire cake mix. I probably used 2\3 of it. We love it! Making it again for Christmas