Pumpkin Dump Cake Recipe

Ingredients

• 1 (29 ounce) Can Pumpkin Puree ((SEE NOTES))
• 1 (12 ounce) Can Evaporated Milk
• 4 large Eggs
• 1/2 Cup Granulated Sugar
• 1/2 Cup Light Brown Sugar (- packed)
• 2 tsp Pumpkin Pie Spice
• 1/8 tsp Kosher Salt
• 1 Box Spice Cake Mix (- or Yellow Cake Mix)
• 1 1/4 Cup Chopped Pecans OR Walnuts ((SEE NOTES for nut allergies))
• 1 Stick Unsalted Butter (– melted)
• 1-2 tsp Cinnamon Sugar Mix (– to taste (SEE NOTES))
• 8 ounces Cream Cheese (– softened)
• 1 stick Unsalted Butter (– softened)
• 4 Cups Powdered Sugar (– sifted)
• 3 TBS Pure Maple Syrup

Instructions

1. 1

   Preheat Oven and Prepare Baking Dish: Arrange the oven rack to the middle position and then preheat the oven to 350 degrees F. Grease a 9x13’’ baking pan with nonstick cooking spray and then line the pan with a piece of parchment paper, making sure the edges of the paper hang over the sides of the pan.

2. 2

   Prepare Pumpkin Mixture: Prepare the Pumpkin Mixture: To a large mixing bowl, add the pumpkin puree, evaporated milk, eggs, both sugars, pumpkin pie spice, and kosher salt. Grab a whisk and stir the ingredients together until they're well combined and smooth.

3. 3

   Add Pumpkin Puree Mixture to Prepared Pan: Once the pumpkin mixture is smooth, pour it into prepared baking pan.

4. 4

   Dump Cake Mix All Over Pumpkin: Dump Cake Mix on top of Pumpkin Mixture: Sprinkle the dry cake mix evenly all over the top of the pumpkin mixture in the baking pan.

5. 5

   Add the Melted Butter: Pour on Melted Butter: Then, pour HALF the melted butter evenly all over the top of the cake mix.

6. 6

   Add the Pecans: Add Nuts, then Rest of Butter: Next, sprinkle the nuts evenly all over the cake mix in the baking pan. Then pour the remaining melted butter evenly over the nuts.

7. 7

   Add Cinnamon Sugar: Sprinkle with Cinnamon Sugar: Sprinkle the top of the cake evenly with the cinnamon sugar.

8. 8

   Bake Pumpkin Dump Cake: Bake the cake in the preheated oven for 50-60 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. (NOTE: If the pecans start to brown before the cake is done baking, loosely tent the top of the baking pan with foil during the last portion of baking.)

9. 9

   Make the Cream Cheese Frosting - Optional: While the Cake is Baking, Make the Frosting: In a large bowl with a handheld mixer or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and combined, about 3-5 minutes. Turn the mixer to low and gradually add the sugar, 1 cup at a time. Mix on low until incorporated. Add in the maple syrup and season with a pinch of salt. Then, mix on low until incorporated. Finally, turn the mixer to medium high and beat until frosting is light and fluffy.

10. 10

    Let Cake Cool: Allow the cake to cool: When the cake is done, remove it from oven and place the pan on a wire cooling rack. Let the cake cool in the pan for at least 30 minutes before removing if you want a sliceable cake.After 30 minutes, invert the cake onto a tray or large serving plate and allow the cake to cool completely to room temperature before frosting.

11. 11

    Frost Pumpkin Dump Cake: Frost the Cake: Dollop the maple cream cheese frosting all over the top of the cake (pumpkin side, not the nut side). Then use an offset spatula to spread the frosting all over the cake.

12. 12

    Slice and Serve Pumpkin Spice Cake: Slice the pumpkin cake into individual servings and enjoy!