Description

This easy Pumpkin Dump Cake features a spiced pumpkin pie base topped with a buttery cake mix crust. No mixing needed—just layer, bake, and enjoy a rich, crowd-pleasing fall dessert.

Ingredients

1 can (15 oz) pumpkin purée (not pumpkin pie filling)

1 can (12 oz) evaporated milk

3/4 cup granulated sugar

2 large eggs

2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)

1 box (15.25 oz) yellow cake mix (or spice cake mix)

3/4 cup unsalted butter, melted

Optional: 1/2 cup chopped pecans or walnuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 175°C (350°F). Grease a 9×13-inch baking dish.
In a large bowl, whisk together pumpkin purée, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Evenly sprinkle the dry cake mix over the pumpkin layer.
Drizzle melted butter evenly over the cake mix.
Top with chopped pecans or walnuts if using.
Bake for 50–60 minutes, or until the top is golden brown and the center is set.
Let cool slightly before serving. Serve warm or chilled, optionally with whipped cream or ice cream.

Notes

Use spice cake mix for added flavor depth.

Top with caramel sauce or chocolate chips for a sweeter version.

For a lighter dessert, reduce the sugar in the pumpkin mixture.

Individual portions can be baked in ramekins for a personal touch.

Store leftovers in the fridge for up to 4 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 270mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg