Fall Flavors: Mom's Pumpkin Dump Cake - Family Size

There isn't an easier cake to make than a "dump cake" and my mom's Pumpkin Dump Cake will remind you of eating pumpkin pie with a cobbler topping.  

Mom's Pumpkin Dump Cake - Family Size

The ever so popular "Dump Cake" has made a comeback in recent years.  I was digging through my mom's old had written recipes the other day when I came across her Pumpkin Dump Cake.  I remember her making dump cakes way back when....(I'm not going to date myself and tell exactly how many decades ago that was!) and to tell you the truth I haven't made one in ages myself.  Her recipe is for an 8x8 square pan.  Most dump cake are very large in a 9x13, but this one is just right, family style.  You won't have cake around for days and in my book that is a good thing.

I've got to say, this has to be the easiest way to make a cake, other than just using a box.  But's it's better than the box, trust me.  You create this pumpkin base that's spiced just right and then layer on some yellow box cake mix, chopped pecans, and melted butter.  In the oven it goes and out comes a dessert that is like pumpkin pie on the bottom (no crust though) with a cake-ish crunchy topping similar to a cobbler.  Eating this warm with a little whipped cream or a scoop of vanilla ice cream is HEAVEN!

Enjoy!

What Ingredients do I need?

• Pumpkin puree – For this recipe, you want regular canned pumpkin puree and not pumpkin pie filling.

• Evaporated milk 

• Brown and White sugar 

• Eggs  

• Pumpkin Pie spice – See below for my recipe if you want to make your own blend.

• Salt 

• Yellow cake mix (any boxed variety)

• Butter 

• Pecans

• Whipped cream (for serving) 

Substitutions and Variations

• Try a different flavored cake mix. Try white, spiced cake, or butter pecan. All would work well.

• Skip the nuts. Not a fan of pecans? While I love the crunch nuts add to the topping, you can easily leave them out if desired.

• Change up the toppings. Try chocolate chips or chocolate shavings on the top.

Kitchen Tips and Notes

• You can get away with using one bowl for this cake, although I have been know to mix up the pumpkin batter directly in my baking pan!

• Make sure that the middle of the cake is "set" and not jiggly.  

• If you cake is browinging too quickly before the middle is set, cover with aluminum foil.

• Make sure to wait at least 20 minutes for the cake to cool and the filling to set up before cutting.

• Keep leftovers in the refrigerator as you would a pie.

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Mom's Pumpkin Dump Cake

Family size 8x8 - serves 6-8

15 oz can pumpkin purée
6 oz or 3/4 cup evaporated milk
1/4 cup granulated sugar
2 Tablespoons brown sugar
2 large eggs
1 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 of a 1 box yellow cake mix
1/3 cup pecans, chopped
1 stick or 1/2 cup butter, melted
whipped cream, for serving

Preheat the oven to 350 degrees and spray an 8x8 pan with nonstick spray.

Combine the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin spice, and salt in a medium mixing bowl. Pour the pumpkin mixture into your cake pan. Sprinkle 1/2 of the package of  cake mix (eyeball it).  The pumpkin should be completely covered.  Sprinkle pecans over the top of the and then drizzle the melted butter over the cake mix.  

Bake for 40-50 until golden brown and the center of the cake looks set.  If you stick a toothpick in the cake portion there should be little to no crumbs on the toothpick when you remove it.   Remove from the oven and place on a cooling rack.

Let cool for a 20-30 minutes to set.  Serve with some whipped cream if desired.