Description

Indulge in the ultimate seasonal comfort with this Pumpkin Dump Cake. This recipe combines a rich, spiced pumpkin custard base with a buttery, golden cake topping for a decadent dessert that requires minimal effort. Perfect for home bakers seeking bakery-quality results without spending hours in the kitchen, this reliable dish delivers warmth and comfort in every bite. With its simple layering technique, you are guaranteed a consistently moist, flavorful treat that is sure to become a family favorite during the autumn months.

Ingredients

Scale

29 oz pumpkin puree (not pie filling)
1.5 cups half and half
4 large eggs
1.5 tsp vanilla extract
1 cup light brown sugar
1 tbsp pumpkin pie spice
0.5 tsp salt
15 oz yellow cake mix
0.75 cup unsalted butter (chilled and diced)
0.75 cup pecan chips

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Spray a 13 by 9-inch baking dish generously with non-stick cooking spray.
In a large bowl, whisk together the pumpkin puree, half-and-half, eggs, vanilla extract, brown sugar, pumpkin pie spice, and salt until smooth and combined.
Pour the pumpkin mixture into the prepared baking dish and spread evenly.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
Distribute the diced cold butter pieces over the top of the cake mix.
Scatter the pecan chips over the entire surface.
Bake for 50-60 minutes or until the topping is golden brown and the edges are set.
Remove from the oven and allow to cool for at least 15 minutes before serving.

Notes

Ensure you are using pureed pumpkin and not pumpkin pie filling to maintain the correct flavor profile. The butter should be cold when you add it to help create that signature crisp crust. Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream.

Prep Time: 20
Cook Time: 60
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 32g
Sodium: 340mg
Fat: 14g
Saturated Fat: 7g
Carbohydrates: 42g
Fiber: 3g
Protein: 5g
Cholesterol: 85mg