Easy Pumpkin Dump Cake with Yellow Cake Mix and Pecans
This easy pumpkin dump cake layers a creamy, pie-like pumpkin filling under yellow cake mix, melted butter, and chopped pecans for a buttery, golden crunch cake topping. Make it with evaporated milk or sweetened condensed milk, then serve it with whipped cream or vanilla ice cream for the easiest fall dessert.
Equipment
Ingredients
- 30 ounces pure pumpkin fresh or canned; see note below
- 24 ounces evaporated milk or an equal amount of sweetened condensed milk; see note below
- 2 cups brown sugar
- 4 eggs
- 1 tablespoons cinnamon or pumpkin pie spice
- 1 box yellow cake mix
- 1 cup butter melted
- 2 cups pecans chopped
Instructions
- Preheat oven to 350ºF. Spray a deep 9x13 pan with cooking spray and set aside.
- Combine the pumpkin, evaporated milk, sugar, eggs, and cinnamon or pumpkin pie spice in a large bowl. Stir to combine and pour into the prepared pan.
- Sprinkle the cake mix over the top of the pumpkin mixture and then sprinkle with pecans.
- Pour melted butter evenly over the top of the cake mix and nuts.
- Bake for 1 hour, until center is set and edges are lightly browned.
- Cool for at least 30 minutes before serving.
Video
Notes
To use fresh or frozen pumpkin, you will probably need to remove some of the liquid. I boiled mine because I thought that would be easiest, but you could also strain it through cheesecloth and a colander or strainer.
To boil the pumpkin, place it in a small sauce pan and cook it on medium-low heat for 15 minutes or so, until it has thickened and the watery liquid has cooked off. Note that it will not be as thick as canned pumpkin, but it will work in the recipe as long as it doesn't have a lot of watery liquid on top.
I have used evaporated milk, sweetened condensed milk, and a combination of the two, depending on what was available in my pantry. The finished cake has come out completely delicious every time, no matter what I used. I suppose it probably has a slightly different flavor depending on what you use, but I've honestly never noticed. It's a very forgiving recipe. Use whatever you have.
Nutrition
Calories: 671kcal | Carbohydrates: 86g | Protein: 10g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 112mg | Sodium: 544mg | Potassium: 483mg | Fiber: 4g | Sugar: 63g | Vitamin A: 11727IU | Vitamin C: 4mg | Calcium: 315mg | Iron: 3mg
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