Categories Cake Recipes, Dessert Recipes, Easy Recipes, Fall Recipes, Snack Recipes

Better Than Pumpkin Dump Cake

by Annmarie

Pumpkin Dump Cake is an EASY pumpkin recipe that will quickly become your go-to fall dessert! It’s made with yellow cake mix, which is a great shortcut. Serve cool with whipped cream. You can sprinkle the butter over the cake mix evenly for the crunchiest topping.

It’s called pumpkin dump cake, because you literally dump it, bake it, and enjoy it! It is so simple, and literally is the BEST fall cake.

Better Than Pumpkin Dump Cake

Yield: 8 SERVINGS

Better Than Pumpkin Dump Cake

Better Than Pumpkin Dump Cake

Pumpkin Dump Cake is an EASY pumpkin recipe that will quickly become your go-to fall dessert! It’s made with yellow cake mix, which is a great shortcut. Serve cool with whipped cream. You can sprinkle the butter over the cake mix evenly for the crunchiest topping.

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 yellow cake mix (reserve 1 cup)
  • 3/4 cup butter, softened (1-1/2 sticks)
  • 4 eggs
  • 1 29-ounce can plain pumpkin purée(not pie filling)
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup sugar, divided
  • 1/2 cup packed brown sugar
  • 2/3 cup milk
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350°F. Butter the bottom of a 9x13-inch pan or dish.
  2. Combine the cake mix (less the reserved 1 cup), 1 egg and 1 stick of the butter; mix well. Press mix evenly into the bottom of the prepared pan.
  3. In a bowl, combine the pumpkin, 3 eggs, cinnamon, ginger, cloves, brown sugar, 1/2 cup of the white sugar and milk. Mix well, then pour in an even layer on top of the cake mix layer.
  4. Mix together the reserved 1 cup cake mix, 1/2 stick butter, 1/2 cup white sugar, and 1 cup pecans. Sprinkle mixture evenly over your pumpkin mixture.
  5. Bake for about an 1 hour, and test for doneness with a toothpick. If the toothpick does not come out clean, return cake to the oven for an additional 10 to 15 minutes.
Recipe and Photo: Steven Labinski

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