Description
Pumpkin Dump Cake is one of the easiest and most comforting fall desserts you can make. With a creamy, warmly spiced pumpkin layer underneath and a buttery golden cake mix topping, this simple pumpkin dessert tastes like a combination of pumpkin pie and a soft, crumbly cake.
Ingredients
For the Pumpkin Layer:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Cake Topping:
- 1 box (15.25 ounces) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
Optional for Serving:
- Whipped cream
- Vanilla ice cream
- Caramel sauce
- Extra chopped pecans
- Ground cinnamon
- Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or a thin layer of butter.
Greasing the baking dish helps make serving easier and prevents the pumpkin layer and buttery cake topping from sticking around the edges.
In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt.
Whisk until everything is well combined and the mixture is smooth. Make sure the eggs are fully incorporated before moving on to the next step.
The pumpkin mixture should have the consistency of a thick, pourable custard.
Pour the pumpkin mixture evenly into the prepared 9×13-inch baking dish.
Use a spatula or the back of a spoon to spread it into an even layer.
Sprinkle the dry yellow cake mix evenly over the entire pumpkin layer.
Do not prepare the cake mix according to the directions on the box. The cake mix should be added dry.
Try to distribute the cake mix as evenly as possible so the finished dessert develops a consistent golden topping.
Slowly drizzle the melted butter over the entire surface of the dry cake mix.
Try to cover as much of the cake mix as possible with butter. Small dry areas are normal, but spreading the butter evenly helps create a rich, crisp, buttery topping.
Sprinkle the chopped pecans evenly over the top.
The pecans add a delicious crunch and pair especially well with the pumpkin spice and buttery cake topping.
If you prefer a nut-free dessert, simply leave the pecans out.
Place the baking dish in the preheated oven and bake for approximately 50–60 minutes.
The pumpkin layer should be mostly set, while the cake topping should be golden brown and slightly crisp.
The center can still have a very slight jiggle when you remove the cake from the oven. It will continue to firm up as it cools.
Look for bubbling around the edges and a golden-brown cake topping.
If the top begins browning too quickly while the pumpkin layer still needs additional time, loosely cover the baking dish with aluminum foil and continue baking.
Avoid overbaking, because the pumpkin layer is meant to remain soft and creamy.
Remove the Pumpkin Dump Cake from the oven and allow it to cool for at least 15–20 minutes before serving.
Cooling gives the pumpkin layer time to set and makes the dessert easier to scoop.
Spoon warm Pumpkin Dump Cake into individual serving bowls.
Top each serving with whipped cream or a scoop of vanilla ice cream. For an extra fall-inspired finish, drizzle with caramel sauce and sprinkle with chopped pecans or a little cinnamon.
Notes
For the best Pumpkin Dump Cake texture, make sure the dry cake mix is spread evenly across the pumpkin layer and that the melted butter is distributed as evenly as possible.
Do not mix the cake mix into the pumpkin filling. The signature texture of a dump cake comes from layering the ingredients rather than mixing them together.
Oven temperatures can vary, so begin checking the dessert around the 50-minute mark. The edges should be bubbling, the pumpkin filling should be mostly set, and the top should be golden brown.
Allowing the cake to rest after baking is important. Serving it immediately can result in a softer, less set pumpkin layer, while a short cooling period helps the dessert hold together better.
For an especially delicious texture, serve it warm with cold vanilla ice cream. The contrast between the warm pumpkin dessert and creamy ice cream makes this simple fall dessert extra satisfying.
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
Nutrition
- Calories: 390–430 calories
- Sodium: 400–500 mg
- Protein: 5–7 grams