Dark Fudge Pumpkin Dump Cake

Nancy Allen


This cake is extremely rich and custardy and The flavors some how work so well together. I hope you will try it!


★★★★★ 1 vote

12 servings
20 Min
50 Min


Add to Grocery List

  • 1 large
    29oz. can pumpkin
  • 1
    12oz. can evaporated milk
  • 3 medium
  • 1 c
  • 1 tsp
  • 1 Tbsp
  • 1 tsp
  • 1 tsp
  • 1 box
    betty crocker dark fudge cake mix
  • 3/4 c
    melted butter
  • 1 c
    chopped pecans (optional)

How to Make Dark Fudge Pumpkin Dump Cake


  1. Preheat your oven to 350.
  2. In a large bowl combine pumpkin, evaporated milk, eggs, sugar, salt, and your cinnamon, cloves, and allspice. After mixture is blended pour the batter into a 13x9 inch pan.
  3. Sprinkle the dry cake mix over the top and cover with pecans. Pour melted butter all over top. Bake for 50 minutes or until center tests done with toothpick. I top each piece with whip topping.

Printable Recipe Card

About Dark Fudge Pumpkin Dump Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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