Boozy Pumpkin Dump Cake:

  • ½ cup bourbon
  • 1, 15 ounce can pure pumpkin
  • 1, 10 ounce can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 3 teaspoons pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • 2 sticks butter, melted


Bourbon Cream:

  • 1 cup heavy whipping cream
  • 1 ½ tablespoons bourbon
  • 2 tablespoons sugar


For the boozy  pumpkin dump cake: Preheat the oven to 350 degrees Fahrenheit.

Combine bourbon, pure pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice. Stir to combine and pour into a greased, non-stick, 13x9 inch pan. Layer the entire box of cake mix on top, followed by pecans or preferred topping and finish with melted butter.

Bake for 45-50 minutes until edges are lightly brown.

For the bourbon cream: Beat heavy cream until soft peaks form. Then, gently fold in bourbon and sugar. Beat again until fully combined. *Add more bourbon if desired. Plop onto dump cake and enjoy.

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