Description
This pumpkin dump cake combines creamy spiced pumpkin filling with a golden, buttery cake mix topping. It’s like a shortcut pumpkin pie meets cobbler—perfect for Thanksgiving, fall gatherings, or when you crave something sweet and seasonal.
Ingredients
Scale
🛒 Ingredients:
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar (or brown sugar for richer flavor)
1 tablespoon pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves)
1 teaspoon vanilla extract
1 box yellow cake mix (about 15 oz)
1 cup (2 sticks) unsalted butter, melted
½ cup chopped pecans or walnuts (optional)
Instructions
📝 Instructions:
- Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix Pumpkin Base: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla until smooth.
- Pour the mixture into the prepared baking dish.
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not stir.
- Top with Butter & Nuts: Drizzle melted butter evenly across the top (or dot with thin slices of cold butter for more crumbles).
- Sprinkle with nuts if using.
- Bake: Bake uncovered for 50–60 minutes, or until the top is golden brown and the pumpkin layer is set.
- Serve: Let cool at least 20 minutes before slicing.
- Serve warm with whipped cream or vanilla ice cream.
Notes
📝 Notes & Tips:
- Extra Spiced: Add a dash more cinnamon or nutmeg if you love bold pumpkin spice flavor.
- Richer Version: Use brown sugar instead of white sugar for a deeper, caramel-like sweetness.
- Topping Variation: Swap yellow cake mix with spice cake mix for an even more autumnal flavor.
- Storage: Refrigerate leftovers up to 4 days. Tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American