Pumpkin Pie Dump Cake

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I think the term “dump cake” is a little misleading–it just doesn’t sound very appetizing! It’s true that you do kind of “dump” most of the ingredients into a large bowl, stir them together, and pour in a pan…and then just sprinkle on the toppings–in this case, dry cake mix, pecans, and toffee bits. With melted butter drizzled over everything. And it turns out so yummy!

There are all kinds of dump cakes you can make, and this Pumpkin Pie Dump Cake is a great one to try out this time of year. The pumpkin, spices, and toffee bits all give this cake a great fall flavor. It’s really more like a pie without the crust than a cake, with a crunchy, nutty topping and pie-like pumpkin filling. If you’re a pumpkin-lover, you will enjoy this recipe. Even people who aren’t crazy about pumpkin pie seem to like this.

PUMPKIN PIE DUMP CAKE by NancyC, adapted from AllRecipes

Makes a 9 x 13″ pan

  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup packed light brown sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 (12-ounce) can evaporated milk
  • 4 large eggs
  • 1 (15.25 oz.) package yellow cake mix (or use spice cake mix)
  • 1 cup coarsely chopped pecans
  • 1/3 cup toffee bits
  • 3/4 cup (1 1/2 sticks) butter, melted

Preheat oven to 350˚F degrees. Grease and flour a 9 x 13″ pan.

In large bowl, mix pumpkin, light brown sugar, nutmeg, ginger, cloves, cinnamon, and salt, blending well. Stir in the evaporated milk, then beat in the eggs one at a time, mixing well. Pour pumpkin mixture into prepared pan.

Sprinkle all of the dry yellow cake mix evenly over the pumpkin mixture, then sprinkle the chopped pecans and then the toffee bits evenly over top of cake mix. Drizzle melted butter evenly over everything.

Bake at 350˚F for 60 minutes, until edges are lightly browned (it may be a little soft in the center, but will set as it cools; also, the cake may sink slightly as it cools). Cool for 30 minutes before cutting and serving. You can serve just as it is or with a scoop of ice cream or dollop of whipped cream. And maybe even a drizzle of salted caramel sauce on top if you really want to make it decadent! 🙂 Refrigerate any leftovers.

As I mentioned, this is really more like a pie than a cake, and very easy to make, as all dump cakes are. Have you made a dump cake before? What kinds of ingredients do you like to use in yours?

Linked to Inspire Me Monday at Create with Joy.

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25 thoughts on “Pumpkin Pie Dump Cake

    1. triciann

      I too love anything pumpkin, and this recipe sounds amazing and delicious. I can not wait to try it!

      Reply
  1. Jess

    Mmmmm, Nancy this looks delicious. I’ve never actually made or had a dump cake before, but you’re really making me want one now 🙂

    Reply
  2. Pocketful of Motherhood

    My family and I were having a conversation about dump cake not that long ago and about how the name is misleading. But we love it! My mom made it growing up with cherry pie filling, pineapple, yellow cake mix, butter, and pecans. My mother-in-law makes it too usually with chocolate cake mix, cherry pie filling, and butter but she calls is Busy Cook Cake. I usually make it like my mom did minus the pineapple. It’s one of my favorite desserts! Your pumpkin version sounds yummy and I’m going to have to try it soon! 🙂

    Reply
    1. nancyc Post author

      It sounds great with the cherry pie filling, Hannah! I’ll have to try one with a chocolate cake mix sometime. Yes, I agree, it’s a wonderful dessert and so easy! Hope you like this pumpkin version when you try it! 🙂

      Reply
  3. thebrookcook

    I am usually anti-cake mix (I’m such a snob!) but this has made me a total convert– looks and sounds absolutely irresistible! I have to make this soon 🙂 Thank you!!

    Reply
  4. Kloesunny @ Kloe's Kitchen

    Wait….seriously! I am sooo going to try this. I love dump cake and pumpkin is my absolute favorite thing to bake with. A few years back I baked with it so much my mom won’t even buy it until October….hmm…. When my mom agrees for me to start again this is going on the bucket list. 🙂

    Reply
  5. Pingback: Pumpkin Pie Dump Cake | thebrookcook

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