Pumpkin Spice Dump Cake with Simple Cinnamon Ice Cream

Classic dump cakes are such a fabulous and yet simple concept. They have stuck around throughout the years for a reason, they’re just delicious. Since many love this classic cake and pumpkin is a favorite fall flavor we knew there was no way to go wrong with this cake. We hope that you love it as much as our test kitchen staff did. This would make for a great finishing touch to your eMeals dinner.

Pumpkin Spice Dump Cake with Simple Cinnamon Ice Cream
  • Cake:
  • 15 oz can pumpkin puree
  • 10 oz can evaporated milk
  • 1 cup light brown sugar
  • 3 eggs
  • 1 tablespoon pumpkin pie spice
  • 1 box yellow cake mix
  • ¾ cup melted butter
  • ½ cup crushed Graham crackers
  • ½ cup chopped pecans
  • Ice Cream:
  • Half gallon vanilla ice cream
  • 1 tablespoon ground cinnamon
  1. Preheat oven to 350°.
  2. In a large bowl, whisk together pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Pour into a 9x13-inch baking dish coated with cooking spray.
  3. Sprinkle cake mix evenly over the top of the pumpkin mixture, followed by the crushed graham crackers and pecans. Drizzle melted butter evenly over the top.
  4. Bake for 45 to 50 minutes, or until center is set and topping is golden brown.
  5. Scoop ice cream into a large bowl. Soften at room temperature 5 to 10 minutes.
  6. Sprinkle with cinnamon, and mix, using a wooden spoon, until evenly combined. Serve over warm cake.
  7. If desired, scoop leftover ice cream into an airtight container, and freeze until ready to use.

Have you ever made a dump cake? If so, what is your favorite kind to make? Share with us on Facebook!

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3 thoughts on “Pumpkin Spice Dump Cake with Simple Cinnamon Ice Cream

  1. Coni Szemis

    This is soooo easy and even better…… soooooo YUMMMMMMMY!!!! I added more nuts and only had walnuts and I added more graham cracker crumbs…… mmmmmmmmm

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