Description
Pumpkin Dump Cake is a simple and delicious fall dessert that layers pumpkin filling with yellow cake mix, topped with melted butter and crunchy nuts or graham crackers, then baked to golden perfection. This easy, no-mixer recipe is perfect for cozy gatherings and holiday meals.
Ingredients
Scale
Pumpkin Filling
- 1 (15 ounce) can pure Pumpkin
- 1 (10 ounce) can Evaporated Milk
- 1 cup light brown sugar
- 3 eggs
- 3 teaspoons pumpkin pie spice
Topping
- 1 box yellow cake mix
- 1 cup (2 sticks) butter, melted
- 1 cup coarsely crushed graham crackers or pecans
- 1/2 cup toffee bits (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly coat a 9×13 inch baking pan with nonstick spray to prevent sticking and set aside.
- Mix Pumpkin Filling: In a large mixing bowl, combine the canned pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir thoroughly until the mixture is smooth and well-blended.
- Layer Ingredients: Pour the pumpkin mixture evenly into the prepared baking pan forming the base layer. Sprinkle the entire box of yellow cake mix evenly over the pumpkin layer, followed by an even layer of coarsely crushed graham crackers or pecans and the optional toffee bits for added texture and flavor.
- Add Butter: Drizzle the melted butter evenly across the top of all the layers ensuring good coverage to help the cake mix bake up crisp and golden.
- Bake: Place the pan in the oven and bake for 45-50 minutes. Bake until the center is set and the edges are lightly browned and crisp.
- Serve: Allow the pumpkin dump cake to cool slightly, then serve warm or at room temperature for a comforting fall dessert.
Notes
- Pumpkin Dump Cake is an incredibly easy fall dessert that uses yellow cake mix for convenience and flavor.
- You can substitute pecans for graham crackers depending on your preference or dietary needs.
- Toffee bits are optional but add a delightful crunch and sweetness.
- Serve with whipped cream or vanilla ice cream for an extra special treat.
- This dessert keeps well covered at room temperature for 1-2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 461
- Sugar: 35.3 g
- Sodium: 395 mg
- Fat: 21.6 g
- Saturated Fat: 11.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62.1 g
- Fiber: 2.1 g
- Protein: 6.5 g
- Cholesterol: 88 mg
