Pumpkin Dump Cake (Print Version)
Quick autumn dessert with pumpkin, warm spices, and buttery cake topping. Serves 12.
# What You Need:
→ Pumpkin Filling
01 - 1 can (15 oz) pumpkin purée
02 - 1 can (12 oz) evaporated milk
03 - 3 large eggs
04 - 1 cup granulated sugar
05 - 1/2 cup packed light brown sugar
06 - 2 teaspoons pumpkin pie spice
07 - 1/2 teaspoon salt
08 - 1 teaspoon vanilla extract
→ Cake Topping
09 - 1 box (about 15.25 oz) yellow cake mix
10 - 3/4 cup (1 1/2 sticks) unsalted butter, melted
11 - 1 cup chopped pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly with butter or cooking spray.
02 - In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, salt, and vanilla extract until completely smooth and well combined.
03 - Pour the pumpkin mixture into the prepared baking dish and spread into an even layer using a spatula.
04 - Sprinkle the dry cake mix evenly over the pumpkin mixture, ensuring complete coverage without pressing down.
05 - Pour the melted butter evenly over the cake mix, covering as much surface area as possible to promote even browning.
06 - Sprinkle chopped pecans evenly over the top if desired.
07 - Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
08 - Allow the cake to cool for at least 20 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
# Expert Tips:
01 -
- Its almost impossible to mess up, making it your go to for last minute potlucks or unexpected guests
- The contrast between creamy spiced pumpkin and that buttery crisp topping hits every autumn craving in one bite
02 -
- The butter needs to cover as much of the dry cake mix as possible, otherwise you'll end up with powdery patches that never quite bake through
- Serving it slightly warm is ideal, but give it that minimum cooling time or you'll have pumpkin soup instead of cake
03 -
- Set your butter out early so it melts evenly—cold butter can seize up and make drizzling uneven
- If the top is browning too quickly, loosely tent it with foil for the last 10 minutes of baking