This pumpkin dump cake uses spice cake mix for an extra effortless yet extraordinarily delicious fall dessert! It features both pumpkin puree and homemade pumpkin pie spice for a truly warming flavor! As an added bonus, it is completely beginner-friendly, so anyone can make it!
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Instructions
To begin, preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.
In a large mixing bowl, combine your pumpkin puree, evaporated milk, eggs, light brown sugar, pumpkin pie spice mix, and salt.
Pour the mixture into your prepared baking dish.
In a bowl, add your package of cake mix and melted butter. Stir until the mixture has a crumbly consistency and then sprinkle it over the pumpkin mixture.
Sprinkle the optional crushed graham crackers and/or crushed or chopped pecans over the top of the cake.
Transfer the baking dish to your preheated oven and bake at 350°F (175°C) for about 50-60 minutes, or until the edges have been lightly browned (*see note).
Remove from the oven and allow to cool fully before slicing and serving (*see note).
Notes
For best results, use Libby's brand pumpkin as it contains the least amount of liquid.
This recipe uses pumpkin puree and not pumpkin pie filling. However, if you only have pumpkin pie filling on hand, you can still use it. However, you will need to adjust (reduce) the sugar and spices so that it is not too sweet!
Feel free to reduce your canned pumpkin by half, if desired - it will still be tasty!
For some extra texture, you can add either of the optional ingredients - graham crackers or pecans. Or, use a combination of both crushed graham crackers and chopped pecans for the topping!
If you notice that your dump cake is browning too quickly (but not done baking), simply top it with some foil and finish baking as directed!
If you stick a toothpick into your dump cake, some of the pumpkin filling will stick to it. You'll know it is done when it is no longer jiggly in the center and the cake topping is set!
Personally, I think this cake is the best on day 2 after spending some time in the refrigerator!
To store: Place any leftovers into an airtight container and store them in the fridge for up to 4 days.
To freeze: Wrap your dump cake in plastic wrap and then aluminum foil before storing it in the freezer for up to 3 months. Thaw in the fridge before enjoying!
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