Pumpkin Pie Dump Cake

5 from 1 vote

Pumpkin Pie Dump Cake

Filled with fall flavor, Pumpkin Pie Dump Cake is easy to make and can be prepared in minutes. With simple ingredients and real pumpkin, this cobbler-like recipe is great for crowds or for when you need a no-fuss dessert.

Prep Time15

Cook Time1 10

Cooling Time20

Total Time1 45

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 325kcal

Author: Aimee Mars

Equipment

9x13 Baking Dish

Ingredients

Pumpkin Filling

1 30 ounce can Pumpkin Pie Mix not pumpkin puree.
3 large Eggs
1 cup Evaporated Milk or milk or cream
2/3 cup Sugar
1 tablespoon Pumpkin Pie Spice
1 teaspoon Salt

Cake Topping

1 15.25 ounce box Yellow Cake Mix
1/2 cup Flour
1/4 cup Sugar
1 cup Chopped Pecans optional
1 cup Butter melted

Instructions

Preheat the oven to 350º F and lightly grease a 9x13 casserole dish or baking pan with oil or cooking spray.
Place the pumpkin pie mix, eggs, evaporated milk, sugar, salt, and pumpkin pie spice into the bowl of an electric mixer or into a large bowl and use a handheld mixer. Mix together until well combined, scraping down the sides when finished.
Add the pumpkin mixture to the prepared baking dish making sure to spread it to the edges.
In a large mixing bowl whisk the cake mix, flour, sugar, and pecans (if using) together and then sprinkle it on top of the pumpkin layer.
Melt the butter and pour it on top of the cake mix layer. Don't worry if it doesn't cover the entire cake mix layer. Sprinkle additional chopped pecans on top if desired.
Bake for 60 to 70 minutes or until the center of the cake is firm and the top has turned a golden brown. Let it cool for 20 minutes before serving.

Nutrition