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Slice of easy pumpkin dump cake with whipped cream, pumpkins and fall spices

Easy Pumpkin Dump Cake

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 can pumpkin puree 29 oz / 822 g — NOT pumpkin pie filling
  • 1 can evaporated milk 12 oz / 354 ml
  • 3 large eggs room temperature
  • 1 cup granulated sugar 200 g
  • 2 tsp pumpkin pie spice + 1/2 tsp ground cinnamon 1/2 tsp salt
  • 1 box yellow cake mix 15.25 oz / 432 g
  • 3/4 cup unsalted butter 170 g, melted
  • 1 cup chopped pecans optional
  • Whipped cream to serve (optional)
  • 1/2 tsp salt

Equipment

  • 9x13-inch baking dish greased

Method
 

  1. Heat oven to 350°F / 175°C. Grease a 9x13-inch baking dish.
  2. Whisk pumpkin, evaporated milk, eggs, sugar, spices and salt until completely smooth. Pour into the dish.
  3. Sprinkle the DRY cake mix evenly over the top, covering all the pumpkin. Do not stir.
  4. Drizzle melted butter evenly over the cake mix (cover as much dry mix as you can). Scatter pecans if using.
  5. Bake 50–60 minutes, until edges are set, top is golden, and centre only just jiggles.
  6. Rest 15 minutes. Serve warm with whipped cream. Refrigerate leftovers up to 4 days; reheat slices 20 seconds in microwave.