Pumpkin Dump Cake

I think I'm prone to love anything with the title "dump cake". Every one I try is always delicious and it's just so darn easy! My husband loves pumpkin desserts and since it was his birthday last week, we gave it a try!


It was really good and tasted just like a pumpkin pie, with a little kick, would taste like! He really liked it, so that's the real test. I'm not a HUGE pumpkin pie lover, but I enjoyed it. It is definitely better served the next day, right from the fridge....in both of our opinions. So all you pumpkin lovers out there, give this one a try!

Pumpkin Dump Cake

adapted from allrecipes.com via Carolyn Busch

• 1 (29 ounce) can pumpkin puree
• 3 eggs
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon ground cinnamon *
• 1/2 teaspoon ground ginger *
• 1/4 teaspoon ground cloves *
• 1/4 teaspoon nutmeg *
• 1/2 teaspoon salt
• 1 yellow cake mix (may use a spice cake mix)
• 1/2 cup coarsely chopped pecans
• 1/2 cup butter

*or just use 3 teaspoon pumpkin pie spice mix

Preheat oven to 350 degrees F. Grease a 9x13 inch pan. In a large bowl, combine pumpkin

 puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Cut butter into slices, evenly spread over the cake mix. (or you can melt the stick and pour evenly over the cake). Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool. Serve with ice cream or whipped topping!

Enjoy!