Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Dump Cake Recipe with Pecans and Spices Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 20 servings

Description

This Pumpkin Dump Cake is a delightful combination of sweet and salty flavors featuring layers of spiced pumpkin pie filling, yellow cake mix, and crunchy pecans. Easy to prepare and perfect for fall gatherings, this recipe yields a moist and flavorful cake that can be enjoyed warm with whipped cream or vanilla ice cream, or cold topped with whipped topping and caramel sauce.

Ingredients

Pumpkin Base

  • 1 can pure pumpkin puree (15 ounces)
  • 1 can evaporated milk (12 ounces)
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 2 teaspoons cinnamon
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 3 large eggs

Dry Topping

  • 1 package dry yellow cake mix

Final Topping

  • 1 cup chopped pecans
  • ½ cup (1 stick) melted butter or butter cubes

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking dish using baking spray or butter and flour to prevent sticking.
  2. Make Pumpkin Base: In a large mixing bowl, combine the pure pumpkin puree, evaporated milk, ground ginger, cloves, nutmeg, cinnamon, granulated sugar, light brown sugar, and eggs. Whisk thoroughly until the mixture is well blended and smooth.
  3. Pour Pumpkin Mixture: Pour the prepared pumpkin mixture evenly into the greased baking dish, spreading it out to cover the bottom uniformly.
  4. Add Dry Cake Mix: Sprinkle the entire dry yellow cake mix evenly over the pumpkin layer, ensuring it covers the surface completely.
  5. Top with Pecans and Butter: Evenly distribute the chopped pecans over the cake mix layer. Drizzle melted butter over the pecans or place butter cubes on top to add richness and help the topping crisp up during baking.
  6. Bake the Cake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and set. The pumpkin layer beneath should be firm but moist.
  7. Serve: Allow the cake to cool slightly before serving. This cake can be enjoyed warm, topped with whipped cream or vanilla ice cream, or chilled and served with whipped topping and caramel sauce for added indulgence.

Notes

  • Using evaporated milk instead of regular milk gives the pumpkin layer a richer texture.
  • For a dairy-free option, substitute butter with coconut oil and use a suitable butter spray for greasing.
  • If you prefer less sweetness, adjust the sugar amounts to taste.
  • You can omit the pecans for a nut-free version or substitute with chopped walnuts.
  • Make sure to evenly sprinkle the dry cake mix over the pumpkin mixture to avoid clumps.
  • This cake can be made a day ahead and stored covered in the refrigerator; flavors improve after resting.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/pumpkin-dump-cake-recipe-with-pecans-and-spices-recipe/