Pumpkin dump cake….even though is doesn’t sound appealing, it has all the amazing flavors that everyone craves in the fall. It is filled with pumpkin, spices and pecans. Who wouldn’t want to take a bite out of this dessert?
You can top it off with either whipped cream or vanilla ice. The best part of this dessert is that it can be a great alternative to the traditional pumpkin pie on Thanksgiving.
My Cinnamon Pecan Bars are another great dessert you should try. They are another fall favorite around here.
Cmon ride the train, the pumpkin dump cake train that is.. I hopped on since this is such a popular dessert during the Thanksgiving holiday. It is defnitely trending on every social media site and pinterest. So why not?
I was first introduced to this awesome dessert from an old coworker about 8 years ago. I thought it sounded crazy how you make this cake and didn’t believe it would turn out, but boy I was wrong! Now this has become one of our favorite desserts here in our household. I make this all year round at the request of my kiddos!
WHy is the pumpkin dump cake a great alternative for Thanksgiving?
I love this dessert as an alternative to pumpkin pie or pecan pie. It has everything all combined in one dessert with all the amazing tastes of both pies.
It offers a great sweet and savory combination all in one bite! Don’t miss out on this one!
How do I make this cake?
This is a fun cake to make. It has a lot of options. You can either use homemade yellow cake mix or store bought. Some people prefer a spiced cake mix as well. And for all you gluten free peeps out there they do make a gluten free cake mix too!
I started out by making my own homemade yellow cake mix (I’m really into doing things from scratch lately). I mixed the flour, baking soda, baking powder and salt in a bowl. I folded in about a stick of chilled butter (I cut into pads) with a pastry blender to make the mixture look clumpy. I then set aside.
In another bowl i combined Libby’s pumpkin puree (not pumpkin pie filling), eggs, cinnamon, pumpkin pie spice, Carnation evaporated milk and granulated sugar. MIx all together with electric mixer on low. Pour into 9×13 greased cake pan.
My daughter Norah really wanted me to mention that she cracked the eggs for this dessert. She is really proud of it! See picture below for added cuteness!
Put on dry cake mixture on top of pumpkin mixture. Put pecans on top of cake along with another stick of butter (again in pads). Bake at 350 for an hour. Serve warm with either whipped cream or vanilla ice cream. Some people like to put caramel sauce on top.
Can you store a Pumpkin Dump cake?
A pumpkin dump cake can be frozen in a deep free for up to 3 months. It will only last about 2 days in the fridge. If you do put it in the fridge and want a piece later, heat in microwave for 20 seconds. It is still delicious!
Pumpkin Dump Cake
Equipment
- Electric mixer
- Home Decor
- Measuring cups and spoons
- 9x13 cake pan
- spatula
Ingredients
Homemade yellow cake mix
- 2⅓ cup all purpose flour
- 2½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, divided and chilled for dry mixture and on top of cake
Pumpkin mixture
- 1 can (28 oz) pumpkin puree Not pumpkin pie filling
- 4 large eggs
- 1½ cup granulated sugar
- 2 tsp pumpkin pie spice
- 2 tsp ground cinnamon
- 1 cup chopped pecans or walnuts
- 1 12 oz can evaporated milk
- whipped cream
- vanilla ice cream
- crisco butter flavored shortening greasing the cake pain
Instructions
- Preheat oven to 350°. Grease a 9x13 cake pan with crisco. Set aside.
- In a medium mixing bowl, put in flour, baking powder, baking soda, and salt and whisk together. Mix in one stick of chilled butter with pastry blender. Set aside.
- In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, and pumpkin pie spice. Pour in 9x13 greased cake pan.
- Pour dry mixture on top of pumpkin mixture. Spread chopped pecans on top of dry mixture.
- Place 1 stick of butter on top of cake mixture (cut into pads). You can also melt butter and put all on top of cake.
- Bake for 1 hour. Serve warm with whipped cream or with vanilla ice cream.
Notes
- Best if served right away. Store in airtight container in fridge for 2-3 days.
- Freeze for up to 3 months.
Nutrition
Fun fact of the day!
This common everyday occurrence composed of 20%-90% nitrogen, 0-50% hydrogen and 10-30% dioxide is called a “fart”. Well then, at least I know the fact behind my farts, but I still think my husbands are composed of something completely different! Lol!
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