Yield: serves 12-15

Pumpkin Dump Cake

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Sweet and Salty, you'll love this Pumpkin Crunch Cake recipe. With layers of pumpkin pie, yellow cake mix, and pecans, this pumpkin dump cake is a tried and true crowd pleaser!

Ingredients

  • 1 can (15 oz) pure pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs
  • 1 package dry yellow cake mix
  • 1 cup Fisher Nuts Chopped Pecans
  • 3/4 cup unsalted butter, melted

Instructions

  1. Preheat oven to 350 degrees F. You'll need a greased and floured 13x9 baking dish. I like to use baking spray for this cake.
  2. To make the pumpkin base, in a large bowl, combine canned pumpkin, evaporated milk, spices, sugar, and eggs. Mix until well blended. Pour the pumpkin mixture into your prepared baking dish.
  3. Next up, sprinkle a package of dry yellow cake mix over the top, spreading evenly. Top with Fisher Nuts Chopped Pecans and drizzle with melted butter. You can also skip melting the butter and just place cubes of butter on top.
  4. Bake for about 45-50 minutes. You can serve this cake warm with whipped cream or vanilla ice cream. However, I love enjoying this cake cold with a little whipped topping and caramel sauce drizzled over the top!

Notes

  • Can this dump cake be made in advance? Yes! I love to serve this cake cold, so making it the night before works out perfectly. You can also heat up slices of cake in the microwave for people who prefer this warm.
  • Can you freeze pumpkin crunch cake? Yes! I prefer to cover this cake with foil then freeze the entire cake after baking. To thaw, refrigerate overnight and serve chilled. You can also microwave slices of cake if you prefer them warmed up.
  • Does Pumpkin Crunch Cake need to be refrigerated? YesOnce you’ve baked this cake you’ll either serve it warm immediately, or store it in the refrigerator for up to 3 days. 

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 395Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 63mgSodium: 305mgCarbohydrates: 47gFiber: 2gSugar: 29gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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