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–+ servings
Pumpkin Dump Cake

Pumpkin Dump Cake

JC Phelps
If you're looking for an easy-to-make dessert, look no further than my Pumpkin Dump Cake. Simple and incredibly delicious!
5 from 32 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 389 kcal

Equipment

  • 9x13 baking dish

Ingredients
  

  • 15 oz. canned pumpkin
  • 12 oz. evaporated milk
  • 3 eggs large
  • 1 c. sugar
  • 2 tbsp. Rivulet
  • 2 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice
  • 15.25 oz. box Butter Pecan Cake Mix
  • 1.5 sticks unsalted butter melted
  • whipped cream for topping
  • pecans for topping

Instructions
 

  • Preheat oven to 350F. Grease a 9x13 baking dish.
  • In a bowl, whisk together canned pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla extract, and Rivulet.
  • Pour the pumpkin mixture into a greased baking dish.
  • Sprinkle butter pecan cake mix evenly over the pumpkin mixture. Do not mix.
  • Drizzle the top of the dry cake mix with melted butter.
  • Bake for roughly 1 hour. The cake will continue to firm up as it cools.
  • Top with whipped cream and pecans. Enjoy!

Notes

When adding the cake mix to the top of the pumpkin mixture, do not mix it in; simply add it on top.

Nutrition

Calories: 389kcalCarbohydrates: 57gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 80mgSodium: 312mgPotassium: 201mgFiber: 2gSugar: 41gVitamin A: 5997IUVitamin C: 2mgCalcium: 175mgIron: 2mg
Keyword dump cake, pumpkin dump cake
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