Description
This Perfect Pumpkin Dump Cake is a fall dessert dream come true! With the rich, spiced flavor of pumpkin pie and a buttery, golden cake topping, this easy dump cake recipe comes together with just a handful of ingredients. It’s perfect for Thanksgiving, cozy weekends, or anytime you crave warm pumpkin goodness. Serve it with whipped cream or vanilla ice cream for a truly irresistible treat.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- ¾ cup unsalted butter, melted
- ½ cup chopped pecans (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Make Pumpkin Layer: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared baking dish.
- Add Cake Mix: Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
- Add Butter: Drizzle melted butter evenly over the cake mix. Try to cover as much of the surface as possible.
- Optional Topping: Sprinkle chopped pecans on top for extra crunch and flavor.
- Bake: Bake for 45-50 minutes until the top is golden brown and the pumpkin layer is set.
- Serve: Let cool slightly, then serve warm with whipped cream or ice cream.
Notes
- For extra spice, add a pinch of ground ginger and nutmeg to the pumpkin mixture.
- Want a gluten-free version? Use gluten-free yellow cake mix.
- For even richer flavor, brown the butter before drizzling it over the cake mix.
- Leftovers store well in the fridge for up to 3 days — serve cold or reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 square (about 1/12 of the cake)
- Calories: ~320 kcal
- Fat: ~15g
- Carbohydrates: ~42g
- Protein: ~4g