Pumpkin Dump Cake with Spice Cake Mix (So Easy!)
This pumpkin dump cake is fall baking at its laziest and most delicious. A silky, pie-like pumpkin custard bakes underneath a golden, buttery spice cake crust studded with toasted pecans and melty chocolate. It takes 10 minutes to assemble, no mixer required, and tastes like pumpkin pie and cake had the best kind of baby. Serve it warm with a cloud of whipped cream.
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 chopped pecans and chocolate shavings!
Notes
- Cinnamon whipped cream: Whip 1½ cups cold heavy cream, 3 Tbsp powdered sugar, 2 tsp vanilla extract, and ½ tsp ground cinnamon to medium-soft peaks.
- Make-ahead: Bake up to 1 day ahead, cool, cover, and refrigerate. Serve at room temperature or reward (see below).
- Storage: Refrigerate in an airtight container up to 5 days.
- Freezing: Freeze up to 2 months. Thaw overnight in a fridge, then rewarm at 325°F / 165°C for 10-15 minutes.
- Swaps: Yellow or white cake mix works, but spice cake gives the most classic pumpkin-pi flavor. Use a gluten-free cake mix if needed.
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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