Hello everyone! Can you believe that next week is Thanksgiving?!? I can’t! And that means Christmas will be right around the corner. It’s sneaking up on me this year but I’m so excited and really in the spirit! Today I wanted to share a recipe that I make every year – Pumpkin Dump Cake.
Pumpkin Dump Cake is one of my favorite southern recipes with all the rich goodness of a down home dessert! This is one of my most requested recipes and it couldn’t be easier to make. It’s great for a potluck because you can make it several days ahead of time and keep it in the fridge. And you don’t have to worry about keeping it warm like other dishes you might normally bring to a potluck.
I like to serve the cake with whipped cream, or Ree Drummond’s Whiskey Maple Cream Sauce (heavenly). I made this for work the other day, and one of my bosses told me that she makes something similar but it then gets inverted so the crunchy part is on the bottom, and topped with cream cheese frosting! I plan to try it that way too!
On the opposite end of that spectrum, there are a couple ways you could easily lighten up this recipe. You can use less sugar (I’ve even made it with no sugar and it’s still good) and you could use egg substitute instead of eggs. You could also use light evaporated milk. Get creative because this cake is so good I really don’t think you could mess it up! Happy eating!
- 1 can pumpkin (15 oz)
- 1 can evaporated milk (12 oz)
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- 3 eggs
- 1 box cake mix (yellow or similar, I've tried several and all good)
- 1 cup pecans, chopped
- 1.5 sticks butter, melted
- Preheat oven to 350 degrees.
- In a bowl whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice, and eggs.
- Pour into a greased 9x13 (or similar) baking dish. Sprinkle entire cake mix on top. Sprinkle pecans over cake mix. Pour melted butter over the top, covering as evenly as you can.
- Bake at 350 for about 40 minutes. A toothpick or knife inserted into the center should come out clean when it’s ready.
- Let cool before serving and store leftovers in refrigerator for up to 5 days.