Pumpkin Dump Cake
This absurdly easy dump cake recipe from Twin Cities food blogger greens & chocolate will be perfect for your Thanksgiving gathering!
Like many, many, MANY people, I’m a huge fan of pumpkin desserts. I’m not into the PSLs or pumpkin-spiced cereals/English muffins/everything that you can buy at the store. What I’m into is pumpkin desserts. Give me a pumpkin bar, pumpkin cookie, pumpkin cheesecake or pumpkin bread, and I’m one happy girl.
However, let’s just put it out there: Pumpkin Dump Cake might not sound particularly appetizing. I’m totally on board with that thought. Let me also put this out there: This Pumpkin Dump Cake is not a recipe to be passed up! Despite the name, this cake is absolutely amazing. Believe me — I’ve made it multiple times!
This Pumpkin Dump Cake is incredibly easy to make. To start, you mix together a combination of pumpkin purée, brown sugar, eggs, evaporated milk and pumpkin spices. While you can certainly buy Pumpkin Pie Spice, I love using a combination of the individual spices, which always seems to have a bolder flavor.
After you pour the pumpkin mixture in a baking dish, all that’s left to do is sprinkle it with yellow cake mix, toffee, pecans and melted butter. Like, two sticks of melted butter. Just trust! And that’s it. So, so easy!
After a good 45 to 50 minutes in the oven, the cake is ready to be served slightly warm after a period of cooling/setting up, or it can be served at room temperature. You can totally stop there and love it, but I would highly recommend topping it with some whipped cream or ice cream. I served ours once with whipped cream, and then the following times with ice cream. Both were winners, but we loved the way the cold ice cream melted into the warm cake…it was divine!
This Pumpkin Dump Cake would be a fun and unique addition to your Thanksgiving dessert spread, or any sort of fall dinner party.
Prep Time: 10 minutes
Bake Time: 50 minutes
1 15-ounce can pumpkin puree
1 8-ounce can evaporated milk
1 cup brown sugar
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 box yellow cake mix
1 cup toffee bits
½ cup pecans, chopped
1 cup (2 sticks) unsalted butter, melted
- Heat the oven to 350º F.
- Grease a baking dish measuring 9 x 13 inches with cooking spray.
- In a medium bowl, whisk together the pumpkin purée, evaporated milk, brown sugar, eggs, vanilla extract, spices and salt.
- Pour the mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Sprinkle the toffee bits and pecans evenly over the cake mix.
- Drizzle the melted butter evenly over toffee and pecans.
- Bake for 45 to 50 minutes. The cake will still look a little jiggly in the middle, but it will set up.
- Cool 20 to 30 minutes to let it set up, and then enjoy warm. Alternately, you can cool completely and serve at room temperature. Enjoy!