Dump Meals

Dump Cakes

Pumpkin Dump Cake

dumpmeals.com/recipes/pumpkin-dump-cake/

A spiced pumpkin custard layer topped with yellow cake mix, pecans and butter. Bake until the center is set.

Serves
12
Prep
10 minutes
Bake
350°F, 50 to 60 minutes
Pan
9-by-13-inch baking dish

Pumpkin dump cake has a pumpkin pie layer on the bottom and a buttery cake topping above it. The bottom is canned pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice, stirred together in the dish. The dry cake mix and butter go on top without stirring.

Because the bottom layer contains eggs, it must bake until the center is set. A thermometer in the middle should read 160°F. Serve warm or cooled, with whipped topping. Use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.

Pecans are optional; leave them off if you prefer. The dessert is best served the day it is baked, but covered leftovers keep in the refrigerator for a few days. Reheat single portions in the microwave.

Ingredients

Into the dish

  • 1 (15-ounce) can pure pumpkin puree
  • 1 (12-ounce) can evaporated milk
  • 3 eggs
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 (15.25-ounce) box yellow cake mix
  • 1 cup chopped pecans, optional
  • 2 sticks butter, melted
  • nonstick cooking spray

Directions

  1. Heat the oven to 350°F. Spray a 9-by-13-inch baking dish.
  2. Whisk the pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice in a bowl until smooth. Pour into the dish.
  3. Sprinkle the dry cake mix evenly over the top. Do not stir.
  4. Scatter the pecans, if using. Drizzle the melted butter evenly over the top.
  5. Bake 50 to 60 minutes, until the top is golden brown.
  6. Check the center with a thermometer. It should read at least 160°F, and a knife should come out clean.
  7. Cool 20 minutes before serving.

It's done when the top is golden brown, a knife near the center comes out clean, and the center reads at least 160°F on a food thermometer.

Cover leftovers and put them in the refrigerator within two hours.

Tips

  • Wash your hands and bowl after handling raw eggs.
  • Cover the dish loosely with foil if the top browns before the center is set.

Food-safety sources

More dump cakes

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  • Peach Cobbler Dump Cake Bake at 350°F, 45 to 55 minutes Canned peaches, cinnamon and a yellow cake mix topped with butter, baked into an easy peach cobbler.
  • Apple Pie Dump Cake Bake at 350°F, 45 to 55 minutes Apple pie filling, cinnamon and cake mix with butter and optional pecans, baked until the top is crisp.
  • Blueberry Dump Cake Bake at 350°F, 45 to 55 minutes Blueberry pie filling with lemon juice under a yellow cake mix and butter. Bakes into a purple, bubbling dessert.