Pumpkin Dump Cake
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Pumpkin Dump Cake is an old recipe that's perfect for fall. It's made with a yellow cake mix, pumpkin, spices, and some extra yummy toppings!
Course:
Dessert
Cuisine:
American
Keyword:
easy pumpkin dessert, pumpkin dump cake, Thanksgiving
Servings: 12
Calories: 660 kcal
Ingredients
- 1 (29oz) (822g) can pumpkin puree
- 5 large eggs lightly beaten
- 1 (12 oz) (355ml) can evaporated milk
- 1¼ cup (260g) sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 (15.25oz) (432g) yellow cake mix
- 1 cup (100g) graham cracker crumbs
- 1 cup (160g) toffee bits
- 1 cup (226g) butter, melted
- ½ cup (50g) chopped pecans
Instructions
-
Preheat oven to 350 degrees F. Lightly grease a 9x13 baking pan; set aside.
-
Dump pumpkin puree, eggs, evaporated milk, sugar, cinnamon, ginger, cloves, and salt into a large bowl. Mix well to combine then pour into prepared pan.
-
Sprinkle with dry cake mix, then graham crackers, toffee bits, pecans, and finally drizzle with melted butter.
-
Bake for 50-55 minutes or until it is golden brown and set. Serve warm or cold.
Recipe Notes
- This stores best in the refrigerator. Cool completely and cover well. Store in the refrigerator for up to 3 days. To get neater pieces it must be cold.
- Serve warm, room temperature, or cold. Top with freshly whipped cream, vanilla ice cream, or drizzle with salted caramel sauce, if desired.
Nutrition Facts
Pumpkin Dump Cake
Amount Per Serving
Calories 660
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 17g106%
Cholesterol 131mg44%
Sodium 679mg30%
Potassium 115mg3%
Carbohydrates 83g28%
Fiber 2g8%
Sugar 58g64%
Protein 5g10%
Vitamin A 837IU17%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.