This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Dump cakes are such an easy dessert to make when you are entertaining over the holidays. I love the variations of textures with the crispy addition of this pecan and butterscotch chip topping.  I would 100%, take a dump cake or this Pumpkin Poke Cake over pie for dessert this Thanksgiving.  

Ingredients Needed

• 2- 15 oz. cans of pure pumpkin
• 1/2 c. Brown Sugar
• 1/2 c. White Sugar
• 3 tbsp. of Pumpkin Pie Spice
• 1 tsp. Cinnamon
• 3 Eggs
• 12 oz. can of Evaporated Milk
• 1/2 tsp. salt
• 1/2 c. roughly chopped pecans
• 3/4 c. butter (1 1/2 sticks); thinly sliced
• 1/3 c. butterscotch chips; roughly chopped (or toffee bits)

Making the Topping

If you want to ensure to get an even coating of butter without having any dry cake mix, I recommend cutting the butter into fine slices.  Just be sure to layer it evenly over the top of the cake for best results.  If you are in a hurry, you can also melt the butter and pour it evenly over the cake.  

The butterscotch chips ended up being such a great extra bit of flavor with the pumpkin.  I just roughly chopped them up after after I prepped the pecans.  Toffee bits could also be substituted as well.  Just ensure that you sprinkle them evenly over the cake mix with the almonds before adding the butter.

Directions

• This cake gets baked at 350 degrees in a greased, 9×13-inch baking pan.
• Combine the cake mix with the drink ingredients including the, white and brown sugar, pumpkin spice, cinnamon and salt.
• Add the eggs, evaporated milk and pumpkin.
• Lightly beat together until combined and smooth. 
• Add the cake mix to the prepared baking dish.
• Sprinkle the chopped pecans and butterscotch chips.  
• Top with butter slices; ensuring to evenly cover the entire top of the cake.
• Bake for around 45-50 minutes or until the top is lightly browned.  
• Serve warm and top with whipped cream or vanilla ice cream and caramel sauce.

More Fall Treats

Don’t forget to add a Fireball Apple Cider Sangria or Pumpkin Spice White Russian to your holiday menus.  If you loved this Pumpkin Dump Cake, be sure to check out my favorite Pumpkin Pecan Cheesecake.  The topping is to die for!

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Pumpkin Dump Cake

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Course: Dessert

Cuisine: American

Servings: 16

Author: Holly

Ingredients

• 2 15 oz. cans of pure pumpkin
• 1/2 c. brown sugar
• 1/2 c. white sugar
• 3 tbsp. pumpkin pie spice
• 1 tbsp. cinnamon
• 3 eggs
• 12 oz. evaporated milk
• 1/2 tsp. salt
• 1/2 c. coarsely chopped pecans
• 3/4 c. butter; slightly softened
• 1/3 c. butter scotch chips; roughly chopped or toffee bits

Instructions

1. This cake gets baked at 350 degrees in a greased, 9x13-inch baking pan.

   
   

2. Combine the cake mix with the drink ingredients including the, white and brown sugar, pumpkin spice, cinnamon and salt.

3. Add the eggs, evaporated milk and pumpkin.

4. Lightly beat together until combined and smooth. 

5. Add the cake mix to the prepared baking dish.

6. Sprinkle the chopped pecans and butterscotch chips.  

7. Top with butter slices; ensuring to evenly cover the entire top of the cake.

8. Bake for around 45-50 minutes or until the top is lightly browned.  

9. Serve warm and top with whipped cream or vanilla ice cream and caramel sauce.