Now, I have a Pumpkin Cream Cheese Crunch Cake that’s similar, but wanted to test this out as well. Boy, I’m glad I did!
Y’all, it’s super easy and so delicious! It’s got tons of warm, spice flavor. Several people over on Just a Pinch mentioned this is a lot like pie and cake together and I’d totally agree. It’s super dense and moist. You can actually see the dense pumpkin layer and the lighter, almost crunchy yellow cake layer in the photos.
I tried it serving it several different ways and found that slightly warm with a big ol’ scoop of vanilla ice cream was my favorite! I also found that this was better the second day. Like so many desserts (pound cake, especially), giving it a little time to rest makes it even better.
If you’re looking for a super easy and delicious pumpkin dessert, this is it! Y’all enjoy!
Pumpkin-Spice Dump Cake
Ingredients
- 1 (15-ounce) can canned plain pumpkin
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 cup sugar
- 5 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (15.25-ounce) box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk the pumpkin, milk, and eggs together until smooth. Add the sugar, pumpkin pie spice, and salt. Mix well. Add about 1/2 of the dry yellow cake mix to the batter and mix well.
- Pour the batter into the greased dish. Sprinkle with the remaining dry cake mix over the batter. Sprinkled with the chopped pecans. Drizzle the melted butter over.
- Bake for 55 to 60 minutes or until the edges are brown and the cake is set. (The toothpick test won't work well with a cake that's this dense.) Allow to cool before serving. Served at room temperature or just warm with a scoop of vanilla ice cream.
Lady Michigan says
Instead of yellow cake I use a spice. Kicks it up a notch
Stacey says
I’ve tried it both ways and like them both.
DeDe says
What do you think about omitting the pecans? My family will not eat any kind of nuts, no allergy, they are just crazy 🙂 I mean, who doesn’t like pecans?? Does it need the crunch of the nuts? Thanks for your opinion.
Stacey says
What?!?! LOL! I think it will be fine, though I do thing the recipe benefits form the crunch.
Twyla says
I am in love with this recipe. The first time I made it following the recipe. Wonderful! But….I prefer sweet potatoes to pumpkin…..so the next time I made it l mashed canned sweet potatoe instead of pumpkin and as I live alone and don’t need a 9×13 pan of anything I split the recipe in half and used a good ole yellow Jiffy cake mix. Baked in a 8×8 pan. Really great using the sweet potatoes!
Stacey says
Sounds amazing and I’m a HUGE fan of Jiffy Golden Yellow Cake mix!! So glad you’ve enjoyed it!
Merrie Joyner says
Stacey,
Do you think it would be possible to use the pumpkin pie filling in the can instead? If I try this, what ingredients would I leave out?
Stacey says
Sure! You’ll still use the milk and eggs, but you’ll leave out the sugar, spices, and salt.
Jane Bortz says
What about using sweetened condense milk and omitting the sugar, spice & salt?
Stacey says
Hmm.. I’m just not sure how that would work without try it.
Bobbie says
This is very similar to a family favorite of ours, however, we never put part of the cake mix IN with the pumpkin mixture. I’m excited to try it this way, and see if my family will notice!
Love your site so much! Thank you!!
Stacey says
Thanks, Bobbie! I appreciate the kind words and hope you’ll enjoy this version!
Tess says
Yum!! Will be trying soon… 🙂 I have made one similar to this one but it calls for putting the entire cake mix on top. I like the sounds and LOOKS of your recipe better !! Love Pumpkin anything!! Thanks for the recipe… 🙂
Stacey says
Sure hope you’ll enjoy it!
Kristi Clenney says
Sounds yummy! Could you freeze half of this for later? Would you freeze it before or after baking?
Stacey says
Yep! You’d want to bake it, then I’d recommend a few layers of plastic wrap and aluminum foil before freezing.