Description
A rich and easy Pumpkin Dump Cake recipe featuring a moist pumpkin base topped with a crunchy cake mix layer, butter, graham crackers or pecans, and optional toffee bits, perfect for fall gatherings or cozy desserts.
Ingredients
Scale
Pumpkin Mixture
- 1 (15 ounce) can pure pumpkin
- 1 (10 ounce) can evaporated milk
- 1 cup light brown sugar
- 3 eggs
- 3 teaspoons pumpkin pie spice
Topping
- 1 box yellow cake mix
- 1 cup (2 sticks) butter, melted
- 1 cup coarsely crushed graham crackers or pecans
- 1/2 cup toffee bits (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and coat a 9×13 inch baking pan with nonstick spray, then set it aside.
- Mix Pumpkin Base: In a large mixing bowl, combine the pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir everything thoroughly until well blended.
- Pour Mixture: Pour the pumpkin mixture evenly into the prepared baking pan, spreading it out smoothly.
- Add Toppings: Sprinkle the entire box of yellow cake mix evenly over the pumpkin mixture, then evenly distribute the crushed graham crackers or pecans on top, followed by the optional toffee bits if using.
- Apply Butter: Pour the melted butter evenly over the top of the cake mix and toppings to help them brown and create a crunchy crust.
- Bake: Place the pan in the oven and bake for 50 minutes until the center is set and the edges are lightly browned.
- Serve: Let the cake cool slightly and serve warm or at room temperature, optionally with ice cream or whipped cream.
Notes
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavors.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- You can substitute pecans for graham crackers based on your preference or dietary needs.
- For a nut-free option, omit the crushed pecans or use extra graham crackers.
- Ensure the melted butter is poured evenly to get a uniform golden crust on top.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
