Pumpkin Dump Cake (Print version)

Quick autumn dessert with pumpkin, spices, and buttery cake topping. Ready in 1 hour.

# 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)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish 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 into an even layer using a spatula.
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 help the topping bake properly.
06 - Sprinkle chopped pecans evenly over the top if using, for added texture and flavor.
07 - Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean. The edges should be bubbling.
08 - Allow the cake 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 advice:

01 -
  • The magic happens in the oven as butter melts through cake mix creating pockets of crunchy streusel-like texture against creamy pumpkin
  • You can prep the whole thing in under ten minutes without even dirtying a mixer
  • It feeds a crowd and tastes like you spent hours when you barely spent any time at all
02 -
  • The cake mix layer might look dry when you first pour the butter, but trust the process and resist stirring everything together
  • Letting it cool is not optional—if you cut into it hot, the pumpkin layer will be runny and the pieces won't hold their shape
03 -
  • Room temperature ingredients combine more smoothly, so set out your eggs and milk about 20 minutes before starting
  • If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking

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