Spiced Pumpkin Apple Dump Cake


1 cup (2 sticks) plus 2 Tbsp butter

2 medium sized Granny Smith Apples, peeled, cored, and diced (about 2 cups)

1 Tbsp Sugar

1/2 tsp Cinnamon

1-15 oz can pumpkin puree

2/3 cup fat free sweetened condensed milk 

1/2 cup half & half

3 eggs

1 Tbsp Pumpkin Pie Spice 

1 box spice cake mix

1 cup chopped pecans



1.  Preheat oven to 350 degrees.  Spray a 9 x 13" pan with cooking spray. 

2.  Melft 2 tablespoons butter in a small frying pan and over medium-low heat.  Add apples, sugar, and cinnamon and stir to combine.  Cook over low heat for about 10 minutes, stirring occasionally, until apples are semi-translucent.  Remove from heat until ready to use. 

3.  Whisk pumpkin, sweetened condensed milk, half & half, eggs, and pumpkin pie spice in a large bowl.  Pour into the bottom of the prepared 9 x 13" pan.  

4.  Sprinkle cooked apples over the top of the pumpkin. 

5.  Sprinkle entire cake mix evenly over the top of the pumpkin and apples.  Sprinkle with pecans.  Melt remaining 1 cup butter and pour evenly over the top of the entire pan.  

6.  Bake for 45-50 minutes until the center is set and it is golden brown around the edges. 

7.  Serve with whipped cream or ice cream. 


Adapted from and special thanks to:  Crazy for Crust