Pumpkin Dump Cake (Printer-friendly)

A quick and delicious autumn dessert combining spiced pumpkin, warm spices, and a 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 Prepare:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish 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 yellow cake mix evenly over the pumpkin mixture, ensuring complete coverage.
05 - Pour the melted butter evenly over the cake mix, covering as much surface area as possible. The butter will help create a crisp, golden topping.
06 - Sprinkle chopped pecans evenly over the top if desired.
07 - Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean. The edges should be bubbling.
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 -
  • It comes together in literally ten minutes of hands on time
  • The contrast between creamy pumpkin and buttery crisp topping is absolute perfection
  • Everyone thinks it is a fancy homemade pie but we both know better
02 -
  • Let it cool at least 20 minutes or the filling will be way too loose to scoop cleanly
  • The center will still seem slightly jiggly when you take it out and that is absolutely correct
  • Cover with foil during the last 10 minutes if the top is getting too dark
03 -
  • Use the back of a spoon to gently press some of the dry cake mix down into the pumpkin before adding butter
  • Rotate the pan halfway through baking for the most even golden color

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