pumpkin dump cake

Name: Pumpkin Dump Cake
Prep time: 10 min
Cook time: 50 min
Yield: 16
Cuisine: American
Ingredients: 1 can(s) pumpkin puree (29 oz); 1 can(s) evaporated milk (12 oz); 1/2 cup(s) granulated sugar; 1/2 cup(s) light brown sugar; 3 large eggs, room temperature; 2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground cloves; 1 box(es) spice cake mix (15 oz); 1/2 cup(s) coarsely chopped graham crackers or chopped pecans; 3/4 cup(s) unsalted butter, melted

42 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Aug 28, 2024

This pumpkin dump cake is so easy to make and so luscious with pumpkin pie filling and a sweet cinnamon crunchy nut topping. It is the perfect fall dessert.

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This delicious, easy, crust-less Pumpkin Dump Cake is like eating the best part of the pumpkin pie topped with a crunchy cinnamon topping.

prep time 10 Min

cook time 50 Min

method Bake

yield 16 serving(s)

Ingredients

1 can pumpkin puree (29 oz)
1 can evaporated milk (12 oz)
1/2 cup granulated sugar
1/2 cup light brown sugar
3 large eggs, room temperature
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 box spice cake mix (15 oz)
1/2 cup coarsely chopped graham crackers or chopped pecans
3/4 cup unsalted butter, melted

How To Make pumpkin dump cake

Step 1

Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish.

Step 2

Stir the pumpkin puree, evaporated milk, sugar, brown sugar, eggs, ground cinnamon, ground ginger, and ground cloves together in a large bowl. Pour the pumpkin mixture into the prepared dish.
Step 3

Mix together the dry cake mix and graham cracker crumbs. Drizzle in the melted butter and stir until crumbs form. Using your fingers, drop the crumbs evenly over the cake. Bake for 60-70 minutes or until golden brown. Check after 45 minutes and cover loosely with aluminum foil if over-browning.
Step 4

Cool for 20 minutes, then serve with a big scoop of vanilla ice cream or whipped cream.
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