Pumpkin Spice Crunch Dump Cake
Full of spicy pumpkin goodness with a crunchy topping, this is better than pumpkin pie.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 12 servings 1x
- Category: Dessert
Ingredients
Units
Scale
Bottom crust
- 1 spice cake mix, set aside 1 cup
- 1/2 cup butter, softened
- one egg
Filling
- 3 eggs
- 1 29 ounce can pumpkin puree OR 2 15 ounce cans
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 cup evaporated milk
Topping
- 1/3 cup sugar
- one cup of cake mix, reserved from crust
- 1 cup chopped pecans
- 1/2 cup coconut, shredded
- 1/3 cup butter
Instructions
Bottom Crust
- Preheat oven to 350 degrees. Spray bottom of 9 by 13 pan with cooking spray.
- Combine cake mix, less the reserved 1 cup, and 1/2 cup butter. Mix until crumbly, then add egg.
- Press mix evenly into bottom of 9×13 pan. Place in oven while mixing the filling, about 5 minutes.
Filling
- Mix eggs and pumpkin puree together. Add spices and sugars, then evaporated milk. Stir together well.
- Spread filling evenly over the partially baked crust.
Topping
- Place sugar and cake mix in medium bowl, cut in butter until crumbly.
- Stir in pecans and coconut, then sprinkle evenly over the pumpkin filling.
- Bake at 350 for 1 hour or when a knife inserted in the middle it comes out clean. If necessary bake another 5 to 10 minutes
- Cool before serving, add whipped topping or ice cream if desired