Description
This Pumpkin Dump Cake is a simple, comforting dessert perfect for fall. Using canned pumpkin pie filling, spice cake mix, and a few pantry staples, it creates a moist, flavorful dessert with minimal effort. The melted butter and optional pecans add a delightful richness and crunch, while the cake’s gooey center makes it irresistibly delicious. Serve it with whipped cream or ice cream for an indulgent treat that’s perfect for holiday gatherings or cozy nights in.
Ingredients
Scale
Main Ingredients
- 1 (15-ounce) can pumpkin pie filling (not plain canned pumpkin)
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 (13.25 to 15.25 ounce) box spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans, optional
For Serving and Garnish
- Whipped cream or ice cream, for serving, optional
- Ground cinnamon, ground nutmeg, or pumpkin pie spice, for garnish, optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Combine Wet Ingredients: In a 9×13-inch baking pan, add the pumpkin pie filling, evaporated milk, and eggs. Whisk them together thoroughly until the mixture is smooth and evenly combined.
- Add Cake Mix: Sprinkle the spice cake mix evenly over the pumpkin mixture in the baking pan, trying to cover the liquid completely.
- Pour Melted Butter: Drizzle the melted unsalted butter evenly over the layer of cake mix. It’s okay if small dry patches remain; the butter helps create the cake’s texture.
- Add Pecans: If using, sprinkle the chopped pecans over the top of the buttered cake mix layer for added crunch and flavor.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 minutes to 1 hour until the edges begin to brown. The cake’s center will remain slightly gooey but should jiggle slightly when moved. Avoid using the toothpick test as it won’t set in the middle.
- Cool Before Serving: Allow the cake to cool to room temperature in the pan for about 2 hours. It can then be served immediately at room temperature or chilled in the refrigerator for a few hours or up to a day if preferred.
- Serve: Serve the cake topped with whipped cream or ice cream, and garnish with ground cinnamon, nutmeg, or pumpkin pie spice if desired for an extra festive touch.
Notes
- Using pumpkin pie filling instead of plain canned pumpkin is essential as it contains added spices and sweetness, contributing to the cake’s flavor.
- The cake will be gooey in the center when done; this is expected and part of its charm.
- If you want a crunchier topping, using pecans is a great addition, but they are optional.
- Letting the cake chill overnight enhances the flavors and makes slicing easier.
- Serve with whipped cream or vanilla ice cream to complement the warm spices.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
