Pumpkin Dump Cake

Course: Dessert

Cuisine: American

Keyword: easy pumpkin dessert, pumpkin dump cake, Thanksgiving

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings:

Calories: 660kcal

Author: Malinda Linnebur

Pumpkin Dump Cake is a classic recipe that's perfect for fall. It's made with a yellow cake mix, pumpkin, spices, and some extra yummy toppings. Make this pumpkin pie dump cake for an upcoming party, or serve it at home for a weekend brunch!

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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.

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