Description
This Pumpkin Dump Cake is the easiest fall dessert you’ll ever make — a cozy mix of pumpkin pie and buttery cake, baked to golden perfection. Just dump, layer, and bake for a crowd-pleasing treat in under an hour!
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow cake mix
- ¾ cup unsalted butter, melted
- ½ cup chopped pecans or walnuts (optional)
- Nonstick spray or butter for greasing
Instructions
- Preheat oven: Set to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare pumpkin mixture: In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and vanilla extract until smooth.
- Pour and layer: Pour the pumpkin mixture evenly into the prepared dish. Sprinkle the dry yellow cake mix evenly on top — do not stir.
- Add butter: Drizzle melted butter evenly over the top of the dry cake mix, covering as much as possible.
- Add nuts (optional): Sprinkle chopped pecans or walnuts on top for extra crunch.
- Bake: Bake for 50–60 minutes, or until the top is golden brown and the edges are set.
- Cool and serve: Let the cake cool for about 20 minutes. Serve warm or chilled with whipped cream or vanilla ice cream.
Notes
- Use pure pumpkin puree — not pumpkin pie filling — to control sweetness and spice.
- Spread butter evenly: Cover as much of the cake mix as possible for a perfect golden crust.
- Add texture: Nuts or crushed graham crackers make a great topping.
- For extra flavor: Add a drizzle of caramel sauce or sprinkle of sea salt before serving.
- Make it ahead: Bake the night before, refrigerate, and reheat before serving — tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 55 minutes