Pumpkin Dump Cake with Boxed Cake Mix
This pumpkin dump cake is everything I love about fall baking—simple, cozy, and completely irresistible. Pumpkin purée and spice cake mix come together with pecans and chocolate to create a dessert that tastes like pumpkin pie meets cake. Easy to make and perfect for gatherings, it’s best served with whipped cream, ice cream, or caramel sauce.
Servings: 8 servings
Calories: 747kcal
Video
Equipment
A 9x13x2 cake pan or equivalent in other shape/size; pictured here is a deep dish quiche pan
Ingredients
- 1 15oz (425g) can pumpkin purée
- 1 14oz (400g) can sweetened condensed milk
- 2 large (100g) eggs
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp Kosher salt
- ½ cup (85g) chopped semi-sweet chocolate, plus 2 Tbsp, or semi-sweet chocolate chips
- ½ cup (60g) chopped pecans, plus 2 Tbsp
- 1 (15.25 oz) box spice cake mix
- ¾ cup (12 Tbsp; 170g) unsalted butter, melted
Instructions
- Prepare the pan. Preheat oven to 350°F / 175°C. Grease a 9x13x2" baking dish with nonstick baking spray.
- Mix wet ingredients. In a large mixing bowl, whisk together a can of pumpkin, a can of sweetened condensed milk, 2 eggs, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, and ½ tsp Kosher salt until very smooth. Pour into the prepared pan, then use a spatula to spread evenly.
- Add mix-ins. Sprinkle ½ cup (85g) chopped chocolate (or chocolate chips) and ½ cup (60g) chopped pecans evenly on top.
- Add cake mix. Pour the dry cake mix on top, smoothing into an even layer with a spoon or spatula, then pour on the melted butter, trying to cover all of the cake mix with butter. If you need, melt an additional 1-2 Tbsp and pour that on top or use a spoon to evenly distribute over the cake mix.
- Bake the dump cake. Place the cake in a preheated oven, then bake for 55-60 minutes, or until golden brown and puffed up. Cool slightly, then serve warm with cinnamon whipped cream (see note below), ice cream, or caramel sauce. Optional: Serve with reserved crushed pecans and chocolate shavings!
Notes
- Cinnamon whipped cream: Whip 1½ cups heavy cream to soft peaks, then add confectioners’ sugar, cinnamon, and vanilla. Whip to stiff peaks and serve.
- Storage: Refrigerate leftovers up to 5 days.
- Freezing: Freeze up to 2 months. Thaw overnight, then reheat at 350°F / 175°C for about 15 minutes.
- Tip: Yellow or white cake mix works, but spice cake gives the most classic pumpkin spice flavor.
Nutrition
Calories: 747kcal | Carbohydrates: 87g | Protein: 10g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 657mg | Potassium: 631mg | Fiber: 4g | Sugar: 63g | Vitamin A: 9013IU | Vitamin C: 4mg | Calcium: 242mg | Iron: 5mg
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