Pumpkin Spice Dump Cake

★★★★★ 27 Reviews
blstranger avatar
By Marieann Johansen
from Desert Hot Springs, CA

This is a tiny bit more work then the regular dump cake, but well worth the effort.

Blue Ribbon Recipe

Sweet and amazingly moist with a nutty crumb topping, this pumpkin spice dump cake recipe is ideal for your holiday table, bake sale or potluck. You won't believe this is a dump cake. The pumpkin flavor really shines. Served hot it's almost like a pumpkin cobbler. Yum!

— The Test Kitchen @kitchencrew
serves 12
prep time 15 Min
cook time 50 Min
method Bake

Ingredients

  • 1 can
    pumpkin, 15 oz.
  • 1 can
    evaporated milk, 12 oz.
  • 4
    eggs
  • 1 c
    sugar
  • 5 tsp
    pumpkin pie spice
  • 1/2 tsp
    salt
  • 1 pkg
    spice cake mix or yellow cake mix, 18.25 oz.
  • 1/2 c
    butter (melted)
  • 1 c
    nuts any type (chopped), I use almonds
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How To Make

  • 1
    Preheat the oven to 350F. Grease and flour a 9 x 13 pan.
  • 2
    In a large bowl whisk pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt.
  • 3
    Gently mix 1/2 of the cake mix into the pumpkin mixture.
  • 4
    Pour the pumpkin mixture into the 9x13 pan.
  • 5
    Sprinkle the remaining cake mix and chopped nuts over the pumpkin mixture.
  • 6
    Then drizzle the melted butter over the top of the entire cake batter.
  • 7
    Bake in a 350F oven for 55 minutes.
  • 8
    Check for nicely browned edges. Cool a bit before serving or serve completely cooled.
  • 9
    Serve from the baking pan. A scoop of ice cream with this is great.
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