As the leaves start to change and the air turns crisp, there’s nothing quite like indulging in some delicious fall treats. One of our all-time favorites is Libby’s Pumpkin Dump Cake, a simple yet decadent dessert that’s perfect for autumn. Whether you’re hosting a Thanksgiving feast, a Halloween party, or just looking for a sweet treat to enjoy on a chilly evening, this recipe is sure to impress.
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- Preheat your oven to 350°F.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until well combined.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Sprinkle the chopped pecans over the cake mix.
- Pour the melted butter evenly over the pecans.
- Bake for 50-55 minutes, or until the top is golden brown and the filling is set.
- Let cool for at least 10 minutes before serving.
Serving Size: 1 piece
Total Fat: 22g
Saturated Fat: 10g
Total Carbohydrates: 45g
Dietary Fiber: 2g
Preparation Time: 15 minutes
Cooking Time: 50-55 minutes
Total Time: 1 hour 10 minutes
- 9×13 inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Knife and cutting board (for chopping pecans)
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It pairs well with a cup of hot apple cider or a pumpkin spice latte.
If you’re feeling adventurous, you can try adding some additional spices to the pumpkin mixture, such as nutmeg or allspice. You can also experiment with different types of nuts, such as walnuts or almonds, or swap out the yellow cake mix for a spice cake mix.
If you don’t have yellow cake mix on hand, you can use white cake mix instead. You can also substitute the chopped pecans for chopped walnuts or skip the nuts altogether if you have a nut allergy.
This cake can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and bake in a 350°F oven for 10-15 minutes, or until heated through.
- Make sure to grease your baking dish well to prevent sticking.
- Don’t overmix the cake mix – you want it to be crumbly and not fully incorporated with the pumpkin mixture.
- Let the cake cool for at least 10 minutes before serving to allow the filling to set.
This recipe is adapted from the classic Libby’s Pumpkin Pie recipe, which has been a fall staple for generations.
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned? Yes, you can, but you’ll need to cook and puree the pumpkin first.
- Can I use a different type of cake mix? Yes, you can experiment with different flavors, but keep in mind that it may affect the overall taste of the cake.
- Can I make this recipe ahead of time? Yes, you can prepare the pumpkin mixture and store it in the refrigerator for up to 24 hours before baking.
Libby’s Pumpkin Dump Cake is a delicious and easy dessert that’s perfect for fall. With its rich pumpkin flavor, crunchy pecans, and buttery cake topping, it’s sure to become a new favorite in your household. Whether you’re serving it at a holiday gathering or just enjoying it on a cozy evening at home, this recipe is sure to delight. So give it a try and see for yourself why it’s been a beloved fall treat for generations.