Pumpkin Dump Cake (Print Version)

Simple autumn dessert with spiced pumpkin filling and buttery cake topping. Ready in 60 minutes.

# 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)

# Steps:

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 evenly to create a uniform base layer.
04 - Sprinkle the dry 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 promote even baking.
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 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 Tips:

01 -
  • It comes together in literally ten minutes, which means you can throw it together between chopping vegetables for dinner and checking homework
  • The contrast between the silky pumpkin custard and that buttery cake topping is the kind of comfort food that makes people close their eyes when they take that first bite
02 -
  • The cake mix won't be completely covered by butter and that's exactly right—those dry spots crisp up into these incredible crunchy bits that contrast perfectly with the soft pumpkin underneath
  • Let it cool for at least 20 minutes before serving because the filling needs time to set up properly, or you'll end up with pumpkin soup instead of pumpkin cake
03 -
  • Room temperature eggs whisk into the filling more smoothly and evenly, so pull them out about twenty minutes before you start mixing
  • Use a light touch when sprinkling the cake mix—pressing it down too tightly will prevent those lovely buttery pockets from forming during baking

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