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!
Recipe Card
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.
Absolutely delicious. Easy to make. One of our favorites! Thanks for the recipe!
So glad to hear you enjoyed it!
This is fabulous! Made with gluten-free cake mix, it’s a keeper and repeater!
So glad it worked for you!
My husband is highly allergic to all nuts except almonds, brazil nuts and cashews. I know, weird! Do you think any of those would be a good replacement for the pecans, or should I just leave them out? I really want to try this, sounds delicious!
I think you could certainly just leave them out, but any of those you mentioned, specially almonds and cashews, should work well, too! Enjoy!
I’ve never liked “pumpkin spice” or pumpkin flavored ANYTHING….until now!! This is the best dessert I’ve had, Im in shock. I made it for my parents, and gave it a try. I’m not sure they will get any, Lol. Thanks for sharing!!
Oh wow! Thanks Sheli! I agree that I’m not the biggest pumpkin spice person either but love this cake!
Hey Stacey, I’ve been making this recipe since 1984, but my recipe (from my mother-in-law) is a bit different. You need to try it…you might be surprised!!! Here are the ingredients…note–more pumpkin & better spices:
4 eggs
1 large (29 oz) can 100% pure pumpkin (NOT the pie filling)
1 ¼ cups white granulated sugar
1 (12 oz) can evaporated milk
1 teaspoon ground allspice {
1 teaspoon ground cinnamon { DO NOT use ready-made
1 teaspoon ground cloves { Pumpkin Pie Spice!
1 teaspoon ground nutmeg {
1 (15.25 oz) box yellow cake mix
1 stick butter, melted Let me know what you think of it, please!
Carol: When you have after 1 tsp allspice {: what do you mean? Also are you saying to put 1 tsp ground cloves and 1 tsp pumpkin pie spice when you have the {after you listed 1 teaspoon ground cloves? What about the 1 tsp ground nutmeg? Are you putting nutmeg in also? I want to try you from scratch recipe too but unsure what you mean by the {?
Judy, it’s 1 teaspoon of each of the 4 spices.
Do NOT use ready-made pumpkin spice cake.
Hope this clears it up for you. You’re gonna LOVE it!
~Carol
Thanks, Carol! Will Try It!
It’s absolutely beautiful. I can’t wait to try it!
Thanks so much!!
Does it need to be refrigerated?
It’s good on the counter for a day or so, longer than that you might want to refrigerate it.
Sounds yummy! Could you freeze half of this for later? Would you freeze it before or after baking?
Yep! You’d want to bake it, then I’d recommend a few layers of plastic wrap and aluminum foil before freezing.
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… 🙂
Sure hope you’ll enjoy it!
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!!
Thanks, Bobbie! I appreciate the kind words and hope you’ll enjoy this version!
What about using sweetened condense milk and omitting the sugar, spice & salt?
Hmm.. I’m just not sure how that would work without try it.
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?
Sure! You’ll still use the milk and eggs, but you’ll leave out the sugar, spices, and salt.
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!
Sounds amazing and I’m a HUGE fan of Jiffy Golden Yellow Cake mix!! So glad you’ve enjoyed it!
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.
What?!?! LOL! I think it will be fine, though I do thing the recipe benefits form the crunch.
Instead of yellow cake I use a spice. Kicks it up a notch
I’ve tried it both ways and like them both.