Pumpkin Dump Cake

Pumpkin Dump Cake

The Spruce / Julia Hartbeck

Prep: 25 mins
Cook: 50 mins
Total: 75 mins
Servings: 24 servings
Yield: 1 9-by-13-inch cake
Nutrition Facts (per serving)
221 Calories
11g Fat
27g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 221
% Daily Value*
Total Fat 11g 15%
Saturated Fat 5g 26%
Cholesterol 43mg 14%
Sodium 212mg 9%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 18g
Protein 3g
Vitamin C 1mg 6%
Calcium 99mg 8%
Iron 1mg 5%
Potassium 128mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There's a lot of cooking to be done during Thanksgiving. If you want a simpler dessert, this recipe for pumpkin dump cake is perfect for busy schedules. Just like the title says, all you have to do is gather your ingredients and "dump" them into a cake pan. Although this dessert is cut into squares, it’s really more of a “scooping” dessert, so you can squeeze out more servings than a traditional cake.

Ingredients

  • 3 large eggs

  • 1 (15-ounce) can pumpkin

  • 1 (12-ounce) can evaporated milk

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon kosher salt

  • 3/4 cup sugar

  • 1 (15.25-ounce) box yellow cake mix

  • 1 cup pecans, lightly toasted

  • 6 ounces (3/4 cup) unsalted butter, melted

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pumpkin dump cake

    The Spruce / Julia Hartbeck

  2. Preheat oven to 350 F and lightly grease a 9x13-inch pan.

    grease baking pan

    The Spruce / Julia Hartbeck

  3. Add eggs, pumpkin, evaporated milk, nutmeg, spices, salt, and granulated sugar in a large bowl and whisk to combine.

    eggs, pumpkin, evaporated milk, nutmeg, spices, salt, and granulated sugar in a bowl

    The Spruce / Julia Hartbeck

  4. Pour filling into prepared pan. Sprinkle filling with cake mix. Gently pat down cake mix with a spoon. Don’t push so hard that the filling comes up through the dry cake mix.

    cake mix over filling in a baking pan

    The Spruce / Julia Hartbeck

  5. Sprinkle top with nuts.

    nuts on top of the cake mix in the baking dish

    The Spruce / Julia Hartbeck

  6. Completely drizzle top with butter.

    butter poured over the cake mix and nut in a baking dish

    The Spruce / Julia Hartbeck

  7. Bake cake for 50 minutes.

    Pumpkin Dump Cake in a baking dish on a cooling rack

    The Spruce / Julia Hartbeck

  8. Cool and cut cake into squares for serving.

    Pumpkin Dump Cakes sliced, piece on a plate

    The Spruce / Julia Hartbeck

Recipe Variations

  • If you like, use walnuts instead of pecans.
  • You may substitute 4 teaspoons of pumpkin pie spice, apple pie spice, or mixed spice instead of the individual spices.