Description
This easy pumpkin dump cake recipe combines the creamy spiced flavor of pumpkin pie with the buttery, crumbly texture of a classic dump cake. Perfect for fall gatherings or holiday celebrations, this dessert is simple to make and packed with cozy autumnal flavors.
Ingredients
Scale
- 15 oz canned pumpkin puree
- 12 oz evaporated milk
- 1 cup brown sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 1 box yellow or spice cake mix
- 1 cup melted butter
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture without stirring.
- Drizzle melted butter over the top of the cake mix, ensuring even coverage. For extra crunch, sprinkle chopped nuts on top.
- Bake for 50–60 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before serving. Enjoy warm with whipped cream or vanilla ice cream.
Notes
- For a gluten-free version, use a gluten-free cake mix.
- Substitute coconut milk and vegan butter for a dairy-free or vegan option.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat individual portions in the microwave for 30–45 seconds or the entire dish in a 300°F oven for 10–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/12 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Pumpkin dump cake recipe, easy pumpkin dessert, fall cake recipe, pumpkin spice dessert, cake mix recipes