Description
A cozy autumn dessert that’s part pie, part cake — this pumpkin dump cake combines creamy spiced pumpkin filling with a buttery, golden cake topping. Simple to make and full of comforting fall flavors, it’s perfect for Thanksgiving, holiday gatherings, or chilly evenings.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 box (15 oz) yellow cake mix
1 cup (2 sticks) unsalted butter, melted
Optional: ½ cup chopped pecans or walnuts
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Make Pumpkin Base: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
Assemble Layers: Pour pumpkin mixture into the prepared dish. Sprinkle dry cake mix evenly over the pumpkin layer — do not stir.
Add Butter: Drizzle melted butter evenly over the cake mix. Sprinkle nuts on top, if using.
Bake: Bake uncovered for 50–55 minutes, until the top is golden and the center is set.
Cool & Serve: Let cool for at least 30 minutes before serving. Serve warm or chilled with whipped cream or vanilla ice cream.
Notes
- Spice Swap: Use 2 tsp pumpkin pie spice instead of individual spices for convenience.
- Topping Ideas: Add crushed graham crackers, caramel drizzle, or cinnamon sugar after baking for extra flavor.
- Storage: Refrigerate leftovers for up to 4 days. Serve cold or gently reheated.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American