Pumpkin Spice Dump Cake

Pumpkin Spice Dump Cake

We didn't skimp on flavor in this delicious pumpkin dump cake recipe.

Pumpkin Spice Dump Cake
Pumpkin Spice Dump Cake
This image courtesy of recipelion.com

This Pumpkin Spice Dump Cake couldn't be easier! If you need a fall-inspired dessert for a party or potluck, this is the cake to make! You just dump the ingredients in the baking pan, and before you know, you've got a delicious fall dessert to enjoy. This is a great cake recipe to make if you're looking to create something delicious that doesn't have to be a work of art. With this easy pumpkin dump cake recipe, you can kiss your worries goodbye! Although this cake looks simple, its flavor is anything but. With plenty of cinnamon, ginger, and other favorite fall flavors, this pumpkin spice dump cake is sure to please all.

Cooking Time55 min

Cooking Vessel Size9x13-inch baking pan

Difficulty LevelEasy

Ingredients

  • 4 eggs
  • 1 can pumpkin
  • 1 (12-ounce) can nonfat evaporated milk
  • 1 cup white sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 (18-1/4-ounce) box yellow cake mix
  • 1 stick butter, melted
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with cooking spray.

  2. In a large mixing bowl, whisk eggs and sugar until light and fluffy.  Add spices. Stir in the pumpkin and then the milk until smooth and well mixed. Pour into baking pan.

  3. Sprinkle the dry cake mix evenly on top and pour the butter over it to moisten all of the cake mix. Top with the pecans and bake for 55- 60 minutes until the center is set. 

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Nothing says Fall like the taste of pumpkin, and this Pumpkin Spice Dump Cake recipe says it all. With all the rich flavors of the season, cinnamon, ginger, nutmeg and cloves, all come together in this easy to prepare dump cake. This cake is moist and creamy with a nice nutty crunch on top. I'm definitely putting this cake in the running for Thanksgiving this year.

It's so funny that I've never really been a fan of pumpkin pie but I can eat the heck out of some pumpkin cake...lol This looks really yummy but for some weird reason, the thought of just spreading the cake mix over the pumpkin mixture doesn't sit well with me at all. How does it cook if it's not incorporated into the mix...and if I were to mix it into the pumpkin mixture would it taste the same?

We've been eating one of these that I made up a couple of days ago! Soooo yummy. We call it Great Pumpkin Dessert because it tastes so good. The recipe that I have calls for the smaller can of pumpkin-the one for one pumpkin pie. Also if you don't have all the spices you substitute 4 tsp pumpkin pie spice. I also leave out the salt because there's plenty in the cake mix. I often take this recipe to potlucks and the pan usually comes home empty!

I agree with sweetrose46. In the video, it appears that it's not a 15 oz. can of pumpkin. Pretty lame to have not included the size in the recipe!

I really would like to make this yummy cake, but I need to know what size can of pumpkin to get, there are 2 sizes. One to make 1 pumpkin pie and the larger to make 2 pumpkin pies. Please let know! Thank you

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