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 does pumpkin dump caked need to be refrigerated, how do you make pumpkin dump cake, pumpkin dump cake recipe, recipe for pumpkin 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

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.
You can store this dump cake and any leftovers in the fridge in an airtight container for up to 4 days. See more below on freezing the cake.

Nutrition