Can’t decide between cake or pie? Then don’t! This pumpkin dump cake is the perfect marriage between pumpkin pie and pumpkin cake! This super easy dessert recipe is a mix and go kind of dessert that always gets rave reviews!
Dump cake is probably the WORST name that any dessert could have. That title conjures up unappetizing images and thoughts. But I encouraging you to look past the name, because the dessert is AMAZING!
This pumpkin version of the oddly name dessert is a delicious hybrid between pumpkin pie, spice cake, and a fruit cobbler. It is a great way to change up your holiday desserts and it can’t be beaten when it comes to simplicity!
What Is A Dump Cake?
A dump cake is one of the simplest cakes you will make! It starts by laying fruit on the bottom of a pan and then topping that off with cake mix, nuts, and butter. The cake magically bakes up into an almost cobbler like dessert! It is quite literally a dump.cake.
What Do I Need To Make A Pumpkin Dump Cake?
- Canned pumpkin
- Evaporated milk
- Brown sugar
- Spice cake mix (such as Duncan Hines)
- Chopped pecans
- Butterscotch chips
- 13 x 9 inch baking pan
How To Make A Butterscotch Pumpkin Dump Cake?
- Preheat the oven to 350 degrees. Spray your baking pan with non-stick spray and set aside.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, vanilla and salt. Pour the pumpkin mixture into the prepared pan.
- Stir together the dry cake mix (without the ingredients called for on the box!), chopped pecans, and melted butter. The mixture will be crumbly! Sprinkle the cake crumbles over the pumpkin mixture. Sprinkle butterscotch chips over the cake.
- Bake the cake for 40 minutes or until a toothpick inserted comes out clean. Allow the cake to cool on a wire rack.
How Do I Store This Pumpkin Dump Cake?
If you find yourself with leftover dump cake, cover the cake completely and store the cake in the refrigerator. The cake will be good for about 3 days.
If you are wondering, can this “pumpkin dump cake be frozen?” Yes! It can! Cool the prepared cake completely and then cover tightly with aluminum foil. This cake can be frozen for up to two months. Allow the cake to come to room temperature and serve.
Can Pumpkin Dump Cake Be Made Ahead of Time?
Absolutely! I know I LOVE finding recipes that I can make in advance to save me time and effort when I am entertaining. This is definitely one of those recipes!
You can prepare the recipe as directed, cover and place the cake in the refrigerator until you need it. When ready, bake the dump cake as directed.
This dump cake has been one of my favorite pumpkin desserts! It is quick and easy and I love the butterscotch flavor! Serve your cake slices with homemade whipped cream, Cool Whip, or good old vanilla ice cream!
- 1 (15-oz.) can pumpkin
- 1 (12-oz.) can evaporated milk
- 2 large eggs
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1 (15.25-oz.) pkg. spice cake mix (such as Duncan Hines)
- 1/2 cup chopped pecans
- 1 cup butterscotch chips
- 1/2 cup (4 oz.) unsalted butter, melted
- Preheat oven to 350°F. Lightly grease a 13- x 9-inch metal baking pan with cooking spray.
- In a bowl, whisk together pumpkin, evaporated milk, eggs, sugar, and salt; pour the mixture into the prepared pan.
- In a separate bowl, stir together cake mix, pecans, and melted butter. The mixture will be crumbly. Sprinkle cake mixture evenly on top of the pumpkin mixture.
- Sprinkle butterscotch chips over the cake.
- Bake in the preheated oven until the center of cake is set and golden, about 40 to 42 minutes.
- Allow the cake to cool completely on a wire rack, about 2 hours.
- Cut the cake into squares. Serve with whipped cream or ice cream.
You will only use the dry cake mix, do not prepare the cake according to the directions on the back of the box.
Amount Per Serving Calories 244Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 330mgCarbohydrates 41gFiber 1gSugar 28gProtein 3g