Pumpkin Dump Cake Recipe
This Pumpkin Dump Cake is my go-to recipe for a quick pumpkin spice dessert fix!
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Servings: 8
Calories: 560kcal
Ingredients
- 1 yellow cake mix, divided
- 12 tbsp tbsp (1 ½ sticks) butter, divided
- 4 eggs eggs, divided
- 2- 15 oz cans pumpkin puree
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ cup granulated sugar, divided
- ⅔ cup brown sugar, lightly packed
- ⅔ cup milk
- 1 cup pecans, chopped
Instructions
- Grease a 9x13-inch baking dish, and preheat the oven to 350 F.
- Make the base layer: in a medium-sized bowl, combine the yellow cake mix (reserve one cup for later), one egg, and one stick of melted butter until well combined. Press this mixture into the bottom of the prepared baking dish.
- Into the same mixing bowl, place the pumpkin puree, three eggs, cinnamon, ginger, cloves, brown sugar, milk, and ½ cup of granulated sugar. Using a whisk, mix it until smooth and pour it evenly into the baking dish.
- Make the topping: in the same bowl, mix the one cup of white mix you reserved with 4 tablespoons of melted butter, ½ cup of sugar, and the chopped pecans. Sprinkle this mixture evenly on top of the cake batter.
- Place the baking dish on the bottom rack of the oven and bake for one hour.
- Let it rest for 30 mins, and serve warm. You can also let it cool completely, cover it with plastic wrap and refrigerate for up to 5 days. It is delicious both warm or cold.
Notes
- Press the bottom layer as evenly as you can on the entire bottom of the baking dish.
- Pour the batter as evenly as you can over the first layer.
- You can prepare the cake one day in advance, cover, refrigerate, and take it out of the fridge 30 mins before baking it.
Nutrition
Calories: 560kcal | Carbohydrates: 54g | Protein: 7g | Fat: 31g