Description
This Pumpkin Dump Cake recipe is a simple, comforting dessert perfect for fall and holiday gatherings. Made with canned pumpkin puree, warm spices, and a buttery cake topping, it offers rich flavors with minimal effort. The easy layering method and baking technique create a moist, flavorful cake that’s great served warm or chilled, optionally with whipped cream or ice cream.
Ingredients
Scale
Filling
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
Topping
- 1 box yellow cake mix
- ¾ cup unsalted butter, melted
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat and prepare the dish. Preheat your oven to 350°F (175°C), then lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix the pumpkin filling. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and evenly combined.
- Layer the filling. Pour the pumpkin mixture into the prepared baking dish and spread it out evenly, ensuring a level layer.
- Add the cake mix topping. Sprinkle the dry yellow cake mix evenly over the top of the pumpkin filling to create a uniform covering.
- Pour melted butter. Drizzle the melted unsalted butter evenly over the dry cake mix, aiming to cover as much of the surface as possible to help the cake topping bake to a golden crust.
- Add nuts (optional). If using, sprinkle the chopped pecans or walnuts over the top of the buttered cake mix layer for added texture and flavor.
- Bake the dump cake. Place the baking dish in the oven and bake for 50 to 60 minutes, or until the top is golden brown and the center is set when gently shaken.
- Cool and serve. Remove the cake from the oven and allow it to cool for at least 30 minutes before serving. Serve warm or chilled, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
Notes
- You can substitute spice cake mix for the yellow cake mix to add a deeper fall flavor.
- For a dairy-free version, replace evaporated milk with coconut milk and use plant-based butter.
- Store leftovers in the refrigerator for up to 4 days, covered tightly.
