Description
This Pumpkin Dump Cake is the ultimate fall comfort dessert, combining a spiced, creamy pumpkin custard base with a buttery, crunchy cake topping. It is incredibly easy to assemble, making it perfect for busy weeknights or large gatherings. The contrast between the smooth filling and the crisp, golden crust ensures every bite is satisfying. Customize it with your favorite crunchy toppings like pecans or toffee bits for a truly impressive and decadent seasonal treat that everyone will love.
Ingredients
15 ounce can pure pumpkin puree
10 ounce evaporated milk
1 cup light brown sugar, packed
3 large eggs
3 teaspoons pumpkin pie spice
15 ounce box yellow cake mix
1 cup melted butter
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)
Instructions
Preheat your oven to 350°F and coat a 9×13 baking pan with nonstick cooking spray.
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 bottom of the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the layer of pumpkin custard.
Scatter the crushed graham crackers or pecans and toffee bits over the top of the cake mix layer.
Drizzle the melted butter evenly over the entire top, ensuring most of the cake mix is moistened.
Bake for 50 minutes until the top is golden brown and the edges are bubbling.
Let cool for 15 minutes before serving.
Notes
Ensure you use pure canned pumpkin rather than pumpkin pie filling to avoid excess sugar. Using whole fat evaporated milk provides the best creamy texture. Store leftovers in the refrigerator for up to 3 days and serve warm.
- Prep Time: 10
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg