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

Pumpkin Dump Cake

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
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.