Pumpkin Pie Dump Cake with Pecan Topping

Pumpkin pie dump cake combines the creamy texture of pumpkin pie with a crisp, buttery cake-mix topping. It is baked in a 9-by-13-inch dish, serves 12, and needs no pastry rolling, making it a practical dessert for fall gatherings.

This version uses three eggs for a firm but tender pumpkin layer and offers chopped pecans for a toasted finish. The cake mix remains dry when it is added; butter melts through it in the oven, creating the crumbly top that distinguishes a dump cake.

Layer it in the right order

• Pumpkin custard: Whisk pure pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until completely smooth.
• Dry cake mix: Scatter it evenly over the custard without stirring the layers together.
• Pecans: Add an even layer if using so every serving gets some crunch.
• Butter: Drizzle melted butter slowly over the entire surface, paying attention to the corners.

Bake until the center is set

Heat the oven to 350°F (175°C) and grease the baking dish. After layering the ingredients, bake for 50–60 minutes. Look for bubbling edges, a deep golden top, and a center that is set with only a slight wobble. Let the cake cool for at least 15–20 minutes before serving; the pumpkin layer thickens as it stands.

Avoid a powdery topping

Dry patches happen when butter does not reach part of the cake mix. Spread the mix level and pour the butter in thin passes rather than one large puddle. Thin slices of cold butter can also be arranged edge to edge. Do not stir after the cake mix is added, or the crisp topping will disappear into the custard.

Serving and storage

Serve warm or at room temperature with lightly whipped cream. Because the base contains eggs and evaporated milk, refrigerate leftovers within two hours and use within 3–4 days. For a slightly different pumpkin version with brown sugar and vanilla, see easy pumpkin dump cake. For a fruit-forward bake, try cranberry orange bread.

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Pumpkin Pie Dump Cake

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A delicious and incredibly easy autumn dessert that combines the creamy custard of a pumpkin pie with a buttery, crispy cake topping.

• Total Time: 1 hour
• Yield: 12 servings

Ingredients

1 can (15 oz) pure pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 box (15.25 oz) yellow cake mix
3/4 cup unsalted butter, melted or thinly sliced
Optional: 1/2 cup chopped pecans

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with non-stick spray.
Step 2: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth and well combined.
Step 3: Pour the pumpkin mixture into the prepared baking dish and spread it out evenly.
Step 4: Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture. Do not stir it in.
Step 5: If using pecans, sprinkle them evenly over the cake mix layer.
Step 6: Drizzle the melted butter (or place the butter slices) evenly over the entire surface of the cake mix, ensuring as much coverage as possible.
Step 7: Bake for 50-60 minutes, or until the edges are bubbling and the top is a deep golden brown.
Step 8: Allow the Pumpkin Pie Dump Cake to cool for at least 15-20 minutes before serving to let the custard set.

Notes

Ensure you use pure pumpkin puree, not pie filling. For the best crust, ensure the butter covers the dry cake mix completely.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Desserts & Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 315
• Sugar: 29g
• Sodium: 380mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 65mg