Rating: 4.5 stars 4.4
195 Ratings
  • 5 star values: 134
  • 4 star values: 33
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 7

I love pumpkin dump cake. There are lots of different variations of this popular recipe out there but I think this is the easiest one to remember and make. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
12
Yield:
1 9x13-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

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  • Combine pumpkin, evaporated milk, eggs, and both sugars in a large bowl. Stir in cinnamon, ginger, cloves, and salt. Pour into the prepared pan. Sprinkle dry cake mix evenly over pumpkin filling. Sprinkle pecans over cake mix. Drizzle melted butter over the top.

  • Bake in the preheated oven until the edges are lightly browned, about 50 to 60 minutes. Allow to cool.

Nutrition Facts

434 calories; protein 7.6g; carbohydrates 58.4g; fat 20.1g; cholesterol 76mg; sodium 658.1mg. Full Nutrition
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