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–+ servings
plated slice of pumpkin pie dump cake topped with a dollop of whipped cream
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Pumpkin Pie Dump Cake

Pumpkin pie dump cake is a layered dessert. Tender yellow cake is topped with pumpkin pie filling and pecan streusel.
Course Dessert
Cuisine American
Keyword pumpkin pie dump cake, pumpkin pie dump cake recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 399kcal
Author Jill McOwen

Equipment

  • 1 9x13 cake pan

Ingredients

  • 1 box yellow cake mix
  • 1 large egg
  • 8 tbsp unsalted butter melted
  • 1 29 oz can pure pumpkin puree not pumpkin pie filling
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground cloves
  • 2/3 cup evaporated milk
  • 1/2 cup light brown sugar
  • 1/2 cup pecans finely chopped
  • 4 tbsp unsalted butter softened
  • 1/4 tsp salt

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a 9x13 cake pan and set aside.
  • Reserve one cup of the cake mix and set aside.
  • Place the rest of the cake mix in a mixing bowl. Crack on egg and beat it lightly, then add it to the bowl with the cake mix. Add the eight tablespoons of melted butter. Stir with a spatula until smooth. Spread the cake layer evenly in the bottom of the prepared cake pan.
  • With a hand or stand mixer, beat together the pure pumpkin, 1/2 cup granulated sugar, three eggs, evaporated milk, vanilla, cinnamon, pumpkin pie spice and cloves. Make sure it is well combined and pour it evenly over the cake layer in the baking dish.
  • In a clean bowl, whisk together the remaining cup of cake mix with the 1/2 cup of brown sugar, 1/2 cup of pecans and 1/4 teaspoon of salt. Blend in the softened butter with a fork until a crumbly streusel is formed.
  • Evenly sprinkle the pecan streusel over the top of the pumpkin layer.
  • Bake the cake for 50 minutes. The center will still be jiggly when you take it out of the oven. 
  • Allow the cake to cool completely in the pan. Cover with plastic wrap and refrigerate overnight before serving.

Nutrition

Calories: 399kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 405mg | Potassium: 121mg | Fiber: 1g | Sugar: 38g | Vitamin A: 490IU | Vitamin C: 0.4mg | Calcium: 154mg | Iron: 1mg