Pumpkin dump cake recipe
This pumpkin dump cake recipe is the easiest fall dessert you’ll ever make! Warm, cozy flavors with pumpkin, spices, and buttery cake mix topping.
Ingredients
- 1 can 15 oz pumpkin puree – NOT pumpkin pie filling
- 1 can 12 oz evaporated milk – gives the filling a silky texture
- 3 large eggs room temperature – helps set the custard base
- 1 cup granulated sugar – sweetens the filling
- 1 teaspoon vanilla extract – enhances flavor
- 1 tablespoon pumpkin pie spice – or mix cinnamon nutmeg, and cloves
- 1 box 15.25 oz yellow cake mix – or spice cake mix for extra flavor
- 1 cup 2 sticks unsalted butter, melted – creates a buttery, golden crust
- ½ cup chopped pecans optional – adds crunch
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven & prep pan (5 minutes). Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- Mix the pumpkin base (5 minutes). In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, vanilla, and pumpkin pie spice until smooth. Pour mixture evenly into prepared baking dish.
- Add cake mix (2 minutes). Sprinkle dry yellow cake mix evenly over the pumpkin mixture. Do not stir.
- Drizzle with butter (2 minutes). Pour melted butter evenly over the dry cake mix. Try to cover as much surface as possible for an even crust.
- Top with nuts (optional, 1 minute). Sprinkle chopped pecans (or walnuts) over the buttered cake mix.
- Bake (50–55 minutes). Bake until the top is golden brown and the edges are set. The center should jiggle slightly, like pumpkin pie.
- Cool & serve (15 minutes). Let cool slightly before slicing. Serve warm with whipped cream or a scoop of vanilla ice cream.
Notes
- Don’t overmix—this is a dump cake, so resist the urge to stir.
- Cover the mix fully with melted butter to avoid dry spots.
- Let the cake rest 10–15 minutes after baking to set properly.
- Use spice cake mix instead of yellow for a stronger fall flavor.
- Store leftovers covered in the fridge for 3–4 days; reheat gently in the oven for best texture.