Pumpkin Dump Cake (Print Version)

A warm, spiced pumpkin dessert with buttery cake topping that's ready in 1 hour.

# 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)

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly with butter or cooking spray.
02 - In a large mixing 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 evenly across the bottom using a spatula.
04 - Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, ensuring complete coverage without pressing down.
05 - Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible to create the crumb topping.
06 - Sprinkle chopped pecans evenly over the top if using.
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 Advice:

01 -
  • The entire house fills with pumpkin pie aromas without any crust rolling or pastry stress
  • It serves a crowd with almost zero active cooking time
02 -
  • The center will still look slightly jiggly when you remove it from the oven but it firms up as it cools
  • Room temperature ingredients blend more smoothly than cold ones straight from the fridge
03 -
  • Place a baking sheet on the rack below to catch any butter overflow
  • Rotate the pan halfway through baking for even browning

Go Back