Pumpkin Dump Cake (Printable)
A simple autumn dessert with spiced pumpkin filling and buttery cake topping, perfect for gatherings.
# What You’ll 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)
# How To Make:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
02 - In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, salt, and vanilla extract until smooth.
03 - Pour the pumpkin mixture into the prepared baking dish and spread evenly.
04 - Sprinkle the dry cake mix evenly over the pumpkin mixture.
05 - Drizzle the melted butter evenly over the cake mix, covering as much as possible.
06 - Sprinkle with chopped pecans if using.
07 - Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean.
08 - Allow to cool for at least 20 minutes before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
# Expert Advice:
01 -
- It comes together in literally ten minutes with ingredients you probably already have
- The texture is somewhere between cake and pudding, which somehow makes it twice as comforting
02 -
- The cake mix will not be fully submerged and that is exactly how it should look before baking
- Serve it warm but not piping hot, the texture improves as it cools slightly
03 -
- Let the melted butter cool slightly before drizzling so it does not cook the eggs in the filling
- Serve it slightly warm with whipped cream for that extra touch of indulgence