Description
An effortless pumpkin dump cake layered with creamy pumpkin filling, buttery cake mix, and crunchy pecans. Perfect for fall dessert parties, cozy family gatherings, or holiday tables — minimal prep and maximum flavor!
Ingredients
1 can (15 oz / 425 g) pumpkin puree 1 can (12 oz / 355 ml) evaporated milk 3 large eggs 1 cup (200 g) granulated sugar 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon ground cloves 1 box (15.25 oz / 432 g) spice cake mix 1 cup (115 g) chopped pecans ¾ cup (170 g) melted butter
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. 2. In a mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and cloves until smooth. Pour into prepared baking dish. 3. Sprinkle dry spice cake mix evenly over the pumpkin mixture. 4. Sprinkle chopped pecans over the cake mix. 5. Drizzle melted butter evenly over the top, covering as much of the dry mix as possible. 6. Bake for 50–60 minutes, until golden brown and set in the center. Cool slightly before serving. Serve warm or at room temperature with whipped cream or ice cream if desired.
Notes
• Use parchment paper if you prefer cutting into squares. • Substitute coconut milk for evaporated milk for a dairy-free version. • Reduce sugar for a less sweet cake or use sugar substitutes for a healthier take. • Try different nuts or cake mix flavors for creative variations.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert, Holiday, Fall
- Method: Baking, Dump Cake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 24g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin dump cake, dump cake pumpkin, pumpkin dump cake recipe with spice cake, healthy pumpkin dump cake, keto pumpkin dump cake recipe, dessert party recipes