I know it’s the week of Thanksgiving, but I wanted to sneak in ONE MORE Thanksgiving dessert, just in case! In case you’re on the fence about what to make. In case you just haven’t even thought about what dessert you’re going to make. This Pumpkin Dump Cake has got your back!
Like many, many, MANY people, I’m a huge fan of pumpkin desserts. I’m not into the PSL’s or pumpkin spiced cereals/English muffins/everything that you can buy at the store. What I’m into is pumpkin desserts. Give me a pumpkin bar, a pumpkin cookie, pumpkin cheesecake, or pumpkin bread and I’m one happy girl.
However, let’s just put it out there – Pumpkin Dump Cake might not sound particularly appetizing. I’m totally on board with that thought. Let me also put this out there – this Pumpkin Dump Cake is not a recipe to be passed up! Despite the name, this cake is absolutely amazing. Believe me – I’ve made it multiple times!
This Pumpkin Dump Cake is incredibly easy to make, which makes it super appealing for Thanksgiving. To start, you mix together a combination of pumpkin puree, brown sugar, eggs, evaporated milk, and pumpkin spices. While you can certainly buy Pumpkin Pie Spice, I love using a combination of the individual spices, which always seems to have a bolder flavor.
After you pour the pumpkin mixture in a baking dish, all there is left to do is sprinkle it with yellow cake mix, toffee, pecans, and melted butter. Like, two sticks of melted butter. Just trust! And that is it. So, so easy!
After a good 45-50 minutes in the oven, the pumpkin cake is ready to be served slightly warm after a period of cooling/setting up, or can be served at room temperature. You can totally stop there and love it, but I would highly recommend topping it with some whipped cream or ice cream. I served ours once with whipped cream, and then the following times with ice cream. Both were winners but we loved the way the cold ice cream melted into the warm cake…it was divine!
This Pumpkin Dump Cake would be a fun and unique addition to your Thanksgiving dessert spread, or any sort of fall dinner party.
Like this recipe? Check these out, too!
Pumpkin Toffee Gooey Butter Cake from A BaJillion Recipes
Pumpkin Dump CakePrint Pin Rate
- 1 15 ounce can pumpkin puree
- 1 8 ounce can evaporated milk
- 1 cup light brown sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 box yellow cake mix
- 1 cup toffee bits
- 1/2 cup chopped pecans
- 1 cup unsalted butter, melted
- Preheat the oven to 350 degrees F.
- Grease a 9x13” baking dish with cooking spray.
- In a medium bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, vanilla extract, spices, and salt.
- Pour the mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Sprinkle the toffee bits and pecans evenly over the cake mix.
- Evenly drizzle the melted butter over toffee and pecans.
- Bake in the preheated oven for 45-50 minutes. The cake will still look a little jiggly in the middle, but it will set up.
- Cool 20-30 minutes to let it set up, and then enjoy warm. Alternately, you can cool completely and serve at room temperature.
- Serve topped with ice cream or whipped cream and enjoy!