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Close up view of the cooked cake.
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5 from 15 votes

Skillet Pumpkin Dump Cake

Skillet Pumpkin Dump Cake is the perfect, quick and easy fall dessert that can and should be enjoyed all year long with ice cream.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Dump Cake
Servings: 8
Calories: 448kcal
Author: Ned Adams

Equipment

  • 12-inch cast iron skillet

Ingredients

  • 1 tbsp butter softened
  • 29 oz pumpkin puree not pie filling
  • ¾ cup half and half
  • 3 large eggs
  • 1 cup dark brown sugar
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • 1 box yellow cake mix (15.25 oz)
  • ½ cup candied pecans or regular; roughly chopped
  • 1 cup butter melted

Instructions

  • Coat the skillet with the softened butter.
  • Place buttered skillet into the oven and preheat the oven to 350°F.
  • Whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice, and salt.
  • Pour into the now-warmed skillet, smooth to even.
  • Sprinkle the dry cake mix over the top of the batter, breaking up the large clumps.
  • Sprinkle the pecans over the top.
  • Slowly pour the melted butter over the top of the cake.
  • Bake for an hour or until a toothpick comes out clean.
  • Let slightly cool and serve.

Notes

Vanilla ice cream or spiced whipped cream are a great topping. 

Nutrition

Calories: 448kcal | Carbohydrates: 40g | Protein: 4g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 434mg | Potassium: 311mg | Fiber: 3g | Sugar: 33g | Vitamin A: 16917IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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