Pumpkin Dump Cake
Grab some canned pumpkin and a box of yellow cake mix and you'll magically have a Pumpkin Dump Cake with streusel topping ready for the oven in about 10
minutes!
Course Dessert
Cuisine American
Keyword pumpkin dump cake
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings
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slices
Calories 305 kcal
Author Blair
Ingredients
list of 14 items
2 (15 ounce) cans pumpkin purée (about 3 ½ cups total)
1 cup brown sugar
4 eggs
2 cups whole milk, half-and-half or heavy cream
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon salt
¼ teaspoon cloves
1 (15.25 ounce) box yellow cake mix
½ cup chopped pecans
¾ cup butter, sliced into very thin squares
Optional, for serving: whipped cream or vanilla ice cream; caramel sauce; dash of cinnamon
list end
Instructions
list of 4 items
1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
2. In a large bowl, whisk together pumpkin, brown sugar, eggs, milk, cinnamon, nutmeg, ginger, allspice, salt and cloves until completely combined. Pour
into the prepared pan.
3. Sprinkle dry cake mix and pecans over top. Add thinly-sliced butter to cover the top.
4. Bake for 50-60 minutes, or until the pumpkin filling is set and the topping is golden brown.
list end
Recipe Notes
• Substitutions for Yellow Cake Mix: if you don’t have a box of yellow cake mix, try using white cake mix or spice cake mix.
• Use whole milk, half-and-half or heavy cream. I do not recommend substituting with a fat-free or low-fat milk, because the fat in the dairy helps to
make the rich pumpkin custard.
• Pecans are Optional: You can omit the nuts altogether, decrease to just ¼ cup (I often do this to appease my kids!), or use different nuts such as walnuts
or almonds.
• Cool to Slice: You can serve the dump cake warm, straight from the oven; however, I find that it’s easiest to slice the cake into neat squares if you
allow the cake to cool for at least 1 hour.
Nutrition Facts
Pumpkin Dump Cake
Amount Per Serving (1 slice)
Calories 305 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 67mg22%
Sodium 381mg17%
Potassium 212mg6%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 29g32%
Protein 4g8%
Vitamin A 8647IU173%
Vitamin C 2mg2%
Calcium 130mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
Grab some canned pumpkin and a box of yellow cake mix and you'll magically have a Pumpkin Dump Cake with streusel topping ready for the oven in about 10
minutes!
Course Dessert
Cuisine American
Keyword pumpkin dump cake
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings
undefined
slices
Calories 305 kcal
Author Blair
Ingredients
list of 14 items
2 (15 ounce) cans pumpkin purée (about 3 ½ cups total)
1 cup brown sugar
4 eggs
2 cups whole milk, half-and-half or heavy cream
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon salt
¼ teaspoon cloves
1 (15.25 ounce) box yellow cake mix
½ cup chopped pecans
¾ cup butter, sliced into very thin squares
Optional, for serving: whipped cream or vanilla ice cream; caramel sauce; dash of cinnamon
list end
Instructions
list of 4 items
1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
2. In a large bowl, whisk together pumpkin, brown sugar, eggs, milk, cinnamon, nutmeg, ginger, allspice, salt and cloves until completely combined. Pour
into the prepared pan.
3. Sprinkle dry cake mix and pecans over top. Add thinly-sliced butter to cover the top.
4. Bake for 50-60 minutes, or until the pumpkin filling is set and the topping is golden brown.
list end
Recipe Notes
• Substitutions for Yellow Cake Mix: if you don’t have a box of yellow cake mix, try using white cake mix or spice cake mix.
• Use whole milk, half-and-half or heavy cream. I do not recommend substituting with a fat-free or low-fat milk, because the fat in the dairy helps to
make the rich pumpkin custard.
• Pecans are Optional: You can omit the nuts altogether, decrease to just ¼ cup (I often do this to appease my kids!), or use different nuts such as walnuts
or almonds.
• Cool to Slice: You can serve the dump cake warm, straight from the oven; however, I find that it’s easiest to slice the cake into neat squares if you
allow the cake to cool for at least 1 hour.
Nutrition Facts
Pumpkin Dump Cake
Amount Per Serving (1 slice)
Calories 305 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 67mg22%
Sodium 381mg17%
Potassium 212mg6%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 29g32%
Protein 4g8%
Vitamin A 8647IU173%
Vitamin C 2mg2%
Calcium 130mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
