This easy pumpkin dump cake is made with just 8 simple ingredients. With layers of spiced pumpkin, yellow cake mix, and buttery crunch, it’s the perfect fall dessert!
½cupchopped pecans, or toffee bits, graham crackers etc.
For serving: vanilla ice cream or whipped cream
Instructions
Prep. Preheat the oven to 350°F. Grease a 9x13" pan.
Whisk wet ingredients. In a large bowl whisk together 28 ounces pumpkin, 16 ounces evaporated milk, 3 eggs, 3/4 cup brown sugar and 1 Tablespoon pumpkin spice. Pour mixture into prepared pan.
Assemble dump cake in pan. Dump the 18 ounce box of cake mix over the pumpkin mixture. Then slice 12 Tablespoons butter into thin pieces (about 24 pieces) over the top. I place 6 rows of butter across the top and 4 down, so it melts evenly. Top with 1/2 cup nuts or graham crackers if desired.
Bake. Bake for 45 minutes or until the center is set and the edges are golden brown. Remove from oven and allow to cool atleast 10 minutes before serving.
Serve. Serve with vanilla ice cream or whipped cream if desired.
Notes
Crockpot method: Pour the fruit in the bottom of the crockpot. Dump the cake mix on top and add the sliced butter. Cook on low for 3-4 hours or on high for 2-3 hours. Dutch oven method for camping: Line the pan with foil and spray with nonstick spray. Add the fruit filling, then pour the cake mix on top and then the sliced butter. Cover with lid and cook on hot coals for about 30 minutes.