Easy Pumpkin Dump Cake



Pumpkin Filling: – 2 (15 oz.) cans, pumpkin puree (NOT pumpkin pie filling) – 1 (12 oz.) can, evaporated milk – 2/3 c. brown sugar – 3 eggs – 2 tsp. pumpkin pie spice – 1 tsp. vanilla extract Cake Mix Crumble Topping: – 1 box, yellow cake mix (can also use white or spice cake mix) – 1 c. chopped pecans – 1/2 c. butter, melted – 1/2 c. salted caramel ice cream topping (plus more for topping)


Step 1

Preheat oven to 350 degrees. Lightly spray a 9x13" pan with non-stick baking spray. Set aside.

Step 2

In a mixing bowl, add the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla. Whisk together well until smooth. Pour into prepared pan.

Step 3

In another bowl, add the melted butter and cake mix. Stir together with a fork until crumbly. Add the chopped pecans. Mixture will be crumbly and gravel-like. Sprinkle the cake mix mixture evenly over the top of the pumpkin filling.

Step 4

Cover pan with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes to brown the top of the cake. (The use of foil prevents the pecans from overbrowning/burning while the filling bakes.)

Step 5

Remove hot cake from the oven and drizzle with the caramel sauce. Let cool. Slice and enjoy with vanilla ice cream or whipped cream and topped with more caramel sauce and chopped pecans, if desired.

Check out a couple of our other pumpkin recipes below!