Easy Pumpkin Dump Cake Recipe

This pumpkin dump cake is so easy to make and so luscious with pumpkin pie filling and a sweet cinnamon crunchy nut topping. It is the perfect fall dessert.

Course Dessert

Cuisine American

Keyword dump cake recipe, pumpkin cake, Pumpkin Dump Cake, pumpkin pecan dump cake, pumpkin pie dump cake, pumpkin spice dump cake

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 294kcal

Author Beth Pierce

Ingredients

1 29-ounce can pumpkin puree
1 12-ounce can evaporated milk
½ cup granulated sugar
½ cup packed light brown sugar
3 large eggs room temperature
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 15-ounce box spice cake mix
½ cup coarsely chopped graham crackers or chopped pecans
¾ cup unsalted butter melted

Instructions

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish.
Stir the pumpkin puree, evaporated milk, sugar, brown sugar, eggs, ground cinnamon, ground ginger, and ground cloves together in a large bowl. Pour the pumpkin mixture into the prepared dish.
Mix together the dry cake mix and graham cracker crumbs. Drizzle in the melted butter and stir until crumbs form. Using your fingers, drop the crumbs evenly over the cake. Bake for 60-70 minutes or until golden brown. Check after 45 minutes and cover loosely with aluminum foil if over-browning.
Cool for 20 minutes, then serve with a big scoop of vanilla ice cream or whipped cream.

Notes

Use pumpkin puree for this and not pumpkin pie filling, as the pie filling has spices already added to it.
For best results, use good quality fresh spices. I have a fresh spice store about 20 minutes from here, and the aromas of the fall spices will almost make you drool.
Shake the evaporated milk well before using.
Walnuts or coarse graham cracker crumbs are an excellent substitute for pecans.
If you can not find a spice cake mix, simply use a butter cake mix. Remember you are only using the dry cake mix. You are not using any of the additional mix ingredients listed on the box.
Top this Pumpkin Dump Cake with a scoop of vanilla ice cream, caramel sauce, toffee bits, or fresh whipped cream.
Store this dump cake and any leftovers from it in the fridge.

Nutrition