Pumpkin Dump Cake (Printer-friendly)

Quick autumn dessert with pumpkin, warm spices, and buttery cake topping. Perfect for gatherings.

# What You Need:

→ Pumpkin Filling

01 - 1 can (15 oz) pumpkin purée
02 - 1 can (12 oz) evaporated milk
03 - 3 large eggs
04 - 1 cup granulated sugar
05 - 1/2 cup packed light brown sugar
06 - 2 teaspoons pumpkin pie spice
07 - 1/2 teaspoon salt
08 - 1 teaspoon vanilla extract

→ Cake Topping

09 - 1 box (about 15.25 oz) yellow cake mix
10 - 3/4 cup (1 1/2 sticks) unsalted butter, melted
11 - 1 cup chopped pecans (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly with butter or cooking spray.
02 - In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, salt, and vanilla extract until completely smooth and well combined.
03 - Pour the pumpkin mixture into the prepared baking dish and spread evenly to create a uniform base layer.
04 - Sprinkle the dry cake mix evenly over the pumpkin mixture, ensuring complete coverage without pressing down.
05 - Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible to create the crumb topping.
06 - Sprinkle chopped pecans evenly over the top if desired.
07 - Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
08 - Allow to cool for at least 20 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

# Expert Tips:

01 -
  • It delivers all the cozy pumpkin pie vibes without the stress of crusts or rolling pins
  • The contrast between the creamy pumpkin layer and buttery crisp topping is impossible to resist
02 -
  • The cake mix will still look dry in spots after drizzling butter, but those buttery crispy bits are the best part
  • Serving it slightly warm is ideal, but it needs that 20 minute cooling period or it will be soupy
03 -
  • Place a baking sheet on the rack below to catch any butter overflow
  • If the top browns too quickly, tent loosely with foil after 35 minutes

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