Grilled Pumpkin Dump Cake

How to Make Grilled Pumpkin Dump Cake

1. 1

   Step 1: Make the spiced pumpkin filling

   Active 8 min

   In a medium bowl stir together the pumpkin puree, brown sugar, pumpkin pie spice, kosher salt and vanilla extract until smooth and even in sweetness. Taste and adjust pumpkin pie spice or salt if desired; set the filling aside in the bowl while you prepare the grill.

   For this step

   • 1 15 oz canPumpkin puree
   • 1/2 cup (packed)Brown sugar
   • 1 1/2 tspPumpkin pie spice
   • 1/4 tspKosher salt
   • 1 tspVanilla extract
   
2. 2

   Step 2: Preheat grill and toast pecans

   Active 10 min · Passive 10 min

   Set up a two-zone grill and preheat to medium (aim for 350–375°F / 175–190°C), leaving one side with direct heat and the other for indirect. Meanwhile place a clean 10- or 12-inch cast-iron skillet over the direct heat and add the chopped pecans; stir or toss for 2–4 minutes until fragrant and lightly toasted. Remove toasted pecans to a plate and wipe the skillet clean.

   For this step

   • 3/4 cupPecans, chopped
3. 3

   Step 3: Assemble the dump cake in the skillet

   Active 7 min

   Spread the spiced pumpkin filling evenly in the warmed cast-iron skillet. Sprinkle the yellow cake mix evenly over the pumpkin, then scatter the toasted pecans across the top. Cut the unsalted butter into 6 tablespoons (or use pats) and distribute the butter pieces evenly over the cake mix so they will melt into the topping as it cooks.

   For this step

   • 1 15.25 oz boxYellow cake mix
   • 6 tbspUnsalted butter
   
4. 4

   Step 4: Grill covered until set and bubbly

   Active 5 min · Passive 30 min

   Move the skillet to the grill’s indirect zone, cover the grill, and cook until the pumpkin filling is bubbling at the edges and the cake mix has formed a golden crust, 25–30 minutes. Check once midway to ensure the top isn't scorching; rotate the skillet if your grill has hot spots.
   
5. 5

   Step 5: Top with marshmallows and toast

   Active 5 min · Passive 2 min

   Scatter the mini marshmallows evenly over the hot cake. Return the skillet briefly to the grill over the direct zone (or move closer to heat) and toast the marshmallows until puffed and browned to your liking, about 1–3 minutes—watch carefully so they don’t burn.

   For this step

   • 1 1/2 cupsMini marshmallows
   
6. 6

   Step 6: Rest, slice and serve

   Active 5 min · Passive 10 min

   Remove the skillet from the grill and let the dump cake rest for 10 minutes so the filling sets slightly. Slice into 8 wedges and serve warm right from the skillet.

1. In a medium bowl stir together the pumpkin puree, brown sugar, pumpkin pie spice, kosher salt and vanilla extract until smooth and even in sweetness. Taste and adjust pumpkin pie spice or salt if desired; set the filling aside in the bowl while you prepare the grill.
2. Set up a two-zone grill and preheat to medium (aim for 350–375°F / 175–190°C), leaving one side with direct heat and the other for indirect. Meanwhile place a clean 10- or 12-inch cast-iron skillet over the direct heat and add the chopped pecans; stir or toss for 2–4 minutes until fragrant and lightly toasted. Remove toasted pecans to a plate and wipe the skillet clean.
3. Spread the spiced pumpkin filling evenly in the warmed cast-iron skillet. Sprinkle the yellow cake mix evenly over the pumpkin, then scatter the toasted pecans across the top. Cut the unsalted butter into 6 tablespoons (or use pats) and distribute the butter pieces evenly over the cake mix so they will melt into the topping as it cooks.
4. Move the skillet to the grill’s indirect zone, cover the grill, and cook until the pumpkin filling is bubbling at the edges and the cake mix has formed a golden crust, 25–30 minutes. Check once midway to ensure the top isn't scorching; rotate the skillet if your grill has hot spots.
5. Scatter the mini marshmallows evenly over the hot cake. Return the skillet briefly to the grill over the direct zone (or move closer to heat) and toast the marshmallows until puffed and browned to your liking, about 1–3 minutes—watch carefully so they don’t burn.
6. Remove the skillet from the grill and let the dump cake rest for 10 minutes so the filling sets slightly. Slice into 8 wedges and serve warm right from the skillet.