Pumpkin Spice Crunch Dump Cake
Prep time
Cook time
Total time
Full of spicy pumpkin goodness with a crunchy topping, this is better than pumpkin pie.
Recipe type: Dessert
Serves: 12 servings
Bottom crust
  • 1 spice cake mix, set aside 1 cup
  • ½ cup butter, softened
  • one egg
  • 3 eggs
  • 1 29 ounce can pumpkin puree OR 2 15 ounce cans
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 cup evaporated milk
  • ⅓ cup sugar
  • one cup of cake mix, reserved from crust
  • 1 cup chopped pecans
  • ½ cup coconut, shredded
  • ⅓ cup butter
Bottom Crust
  1. Preheat oven to 350 degrees. Spray bottom of 9 by 13 pan with cooking spray.
  2. Combine cake mix, less the reserved 1 cup, and ½ cup butter. Mix until crumbly, then add egg.
  3. Press mix evenly into bottom of 9x13 pan. Place in oven while mixing the filling, about 5 minutes.
  1. Mix eggs and pumpkin puree together. Add spices and sugars, then evaporated milk. Stir together well.
  2. Spread filling evenly over the partially baked crust.
  1. Place sugar and cake mix in medium bowl, cut in butter until crumbly.
  2. Stir in pecans and coconut, then sprinkle evenly over the pumpkin filling.
  3. 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
  4. Cool before serving, add whipped topping or ice cream if desired
Recipe by A Pinch of Joy at https://www.apinchofjoy.com/2016/11/pumpkin-spice-crunchy-dump-cake/