Pumpkin Spice Dump Cake Recipe

 Yes it is pumpkin spice season around here even if I have a few Christmas trees up. This is not your traditional dump cake where you dump fruit in the bottom of the pan then sprinkle cake mix on top and them pour butter on top. This one takes a little more time, a few more ingredients, and several more dishes. Don’t let that discourage you from trying this cake.

Doesn’t that look good. 

So let’s get started. Get your ingredients together. Make sure you have your eggs rebook temp. Normally you would have to soften the butter too but this time we are melting it.

Start with 30oz of pumpkin purée. So that’s basically 2-15 oz cans. I don’t usually keep the larger cans because most recipes call for 15.

Add 3/4 cup brown sugar to the pumpkin.

1/2 cup white sugar.

2 teaspoons pumpkin pie spice.

Mix that together really well. I discovered a whisk works really well.

Now add the three eggs. Mix well.

Then slowly pour 12 oz can of evaporated milk into the mixture while still stirring. You know how hard it is to pour, stir and try and take a picture. I’m surprised I don’t have a pumpkin phone.

It’s all mixed well. It is a little soupy like the pumpkin pie filling. In fact you could probably put this in a pie crust and bake it.

Spray a 9x13 pan and pour into the pan and smooth it out level.

Now melt two sticks of butter.

While the butter melts, dump a spice cake mix into a bowl.

My cup of butter is melted. You are to pour 3/4 cup into the cake mix. This measuring cup didn’t have 1/4 on it .

So I poured it into the small cup. It probably would have been alright to eye ball it, but when making a new recipe you like to follow the recipe.

Mix that together.

Drop it by chunks on top of the pumpkin mixture. You want it pretty even across the top.

I sprinkled some pecans on top. You don’t have to add them if you don’t want to.

Now pour that 1/4 cup of butter around on top. I tried to make sure I hit the pecans with it to give them a nice butter pecan flavor.

It is now ready to go into a preheated 350 oven for 50-60 minutes.

Let cool at least an hour before serving. You can eat it plain, add some ice cream while warm, or a dollop of whipped cream like pumpkin pie.

Pumpkin Spice Dump Cake Recipe.

30 oz canned pumpkin purée, 

3/4 cup brown sugar

1/2 cup sugar

2 teaspoons pumpkin pie spice

3 eggs

12 oz evaporated milk

1 cup melted butter

1 box spice cake mix

3/4 cup chopped pecans

Preheat oven 350. Bake 50-60 minutes.