Pumpkin Dump Cake
This Pumpkin Dump Cake is an effortless, delicious autumn dessert featuring a spiced pumpkin base topped with a buttery, crumbly cake layer. Perfect for busy weeknights, festive gatherings, or cozy fall evenings.
Equipment
- 9x13-inch baking dish,
- Mixing bowl
- - Whisk
- - Spatula
Ingredients
Pumpkin Base
- 1 15-ounce can pure pumpkin puree not pumpkin pie filling
- 1 12-ounce can evaporated milk
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- pinch ground cloves optional, for extra spice intensity
Topping
- 1 15.25-ounce box yellow cake mix or spice cake mix for extra flavor
- 1 cup chopped pecans or walnuts optional, for crunch
- 1 stick (1/2 cup) unsalted butter, melted
Serving Suggestions
- whipped cream or vanilla ice cream for serving, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with non-stick spray or butter.
- In a large mixing bowl, combine pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, ginger, nutmeg, and optional cloves. Whisk until smooth and well combined.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin layer without stirring.
- If using nuts, sprinkle chopped pecans or walnuts evenly over the cake mix layer. Drizzle the melted butter evenly over the top.
- Bake for 50-60 minutes until the topping is golden brown and a toothpick inserted into the cake layer comes out mostly clean. The pumpkin layer should be moist but set.
- Remove from oven and cool on a wire rack for 15-20 minutes before serving. Serve warm with whipped cream or vanilla ice cream if desired.
Notes
Do not stir the cake mix into the pumpkin mixture. Drizzling butter evenly is key for a perfect crumbly topping. Try variations like adding chocolate chips, cream cheese swirl, or using a spice cake mix.