Pumpkin Dump Cake (Printable)
A quick autumn dessert with pumpkin, warm spices, and buttery cake topping—perfect for cozy 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 It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly to prevent sticking.
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 evenly across the bottom using a spatula.
04 - Sprinkle the dry cake mix evenly over the pumpkin mixture, ensuring complete coverage without pressing down.
05 - Pour the melted butter evenly over the cake mix, covering as much surface area as possible to create the crumble topping.
06 - Sprinkle chopped pecans evenly over the buttered surface if desired.
07 - Bake for 45-50 minutes until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
08 - Allow the dump 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 under ten minutes of active prep time but tastes like you spent hours
- The combination of creamy pumpkin filling and buttery crisp topping is absolutely irresistible
02 -
- The cake mix layer will still look slightly powdery before baking, but that's completely normal
- Letting it cool for the full 20 minutes makes a huge difference in how cleanly you can serve it
03 -
- Room temperature ingredients mix more smoothly, so take the eggs out of the fridge before you start
- If the cake mix looks too powdery in spots, use the back of a spoon to very gently press it into the pumpkin mixture before adding butter