Description
This easy pumpkin dump cake recipe is a simple, flavorful fall dessert featuring a creamy pumpkin filling, warm spices, and a buttery, crunchy topping. Perfect for holidays or cozy family gatherings, it’s a must-try treat that anyone can make.
Ingredients
Scale
- 1 (29-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 (15.25-ounce) package spice cake mix
- ½ cup coarsely chopped pecans (optional)
- ½ cup melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, mix pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, cinnamon, ginger, cloves, and salt until smooth. Pour into the prepared dish.
- Sprinkle the spice cake mix evenly over the pumpkin filling. Do not mix.
- Top with chopped pecans, if using, and drizzle melted butter evenly across the surface.
- Bake for 50–60 minutes or until the edges are golden and the center is set.
- Let cool slightly before serving. Serve warm or chilled with optional toppings like whipped cream or caramel drizzle.
Notes
- To make this dessert gluten-free, use a gluten-free cake mix.
- For a dairy-free version, replace evaporated milk with coconut milk and use vegan butter.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 434
- Sugar: 42g
- Sodium: 658mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 76mg
Keywords: Pumpkin dump cake recipe, easy pumpkin dessert, fall dessert recipes, spice cake recipe, holiday dessert