"The Best of Fall" Pumpkin Apple Dump Cake
When the weather starts to get chilly, there's nothing that can lift your spirits and warm you up quite like a freshly baked fall dessert. This Pumpkin Apple Dump Cake has all the best fall flavors combined into one amazing dessert. It has a delicious pumpkin pie filling topped with cinnamon apples. The spice cake mix and chopped pecan topping is the perfect finishing touch. If you start to crave pumpkin desserts as soon as the leaves start to change, then you will adore this dessert.
The best part of this dessert is that it is incredibly easy to make, and is the perfect dessert option to serve unexpected guests. Practically all you need to do is dump, stir, and bake. There's no denying it: this dump cake is the best of fall.
Notes
For another delicous fall dessert, try this recipe for Amish Fried Apple Pies.
Check out the reader favorite recipe that inspired this desert, Spiced Pumpkin Apple Dump Cake.
Serves16
Cooking MethodOven
Cooking Vessel Size9 x 13-inch baking dish
Ingredients
- 2 stick plus 2 tablespoons butter
- 2 medium apples (such as Granny Smith), peeled, cored, and diced (2 cups)
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1 pinch of fresh ground nutmeg
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- 1 (15-ounce) can pumpkin (not pie filling)
- 2/3 cup sweetened condensed milk
- 1/2 cup heavy cream
- 3 eggs
- 1 tablespoon pumpkin pie spice
- 1 package spice cake mix
- 1 cup chopped pecans
Instructions
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Preheat oven to 350 degrees F. Spray a 9 x 13 baking pan with cooking spray.
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In a medium skillet over medium heat, melt the 2 tablespoons butter and saut the apples with the sugar and cinnamon, stirring frequently for 10 minutes. Apples should be tender and lightly browned.
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Meanwhile, combine canned pumpkin, condensed milk, cream and eggs with the pumpkin pie spice and whisk until smooth. Pour into the prepared baking pan and spread the apples on top.
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Spoon the dry cake mix over the apples, and spread evenly. Top with the pecans.
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Melt the 2 sticks of butter and pour over the entire surface of the pan contents.
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Bake for about 45 minutes. Test the center with a toothpick it should come out without any dough clinging to the toothpick and the top of the cake should be lightly browned.
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Cool on a wire rack.