Pumpkin Dump Cake
A simple and delicious dessert that combines pumpkin puree with a buttery cake crust, making it a fall favorite perfect for gatherings.
Ingredients
For the pumpkin filling
- 30 oz canned pumpkin puree Use canned for convenience or fresh if preferred
- 12 oz canned evaporated milk
- 1 cup light brown sugar
- 3 large eggs, room temperature Room temperature helps mix better
- 2 teaspoons pumpkin spice Adjust according to taste
- 1/2 teaspoon salt
For the cake topping
- 15.25 oz boxed yellow cake mix
- 1 cup butter, divided Use one cup total, melted and sliced
- 1/2-1 cup chopped pecans Optional, can be toasted for extra flavor
Instructions
Preparation
- Preheat the oven to 350°F (177°C).
- Grease a baking dish (11x7 or 9x13 inches) with a tablespoon of butter.
Mixing the Filling
- In a large mixing bowl, add the pumpkin puree, eggs, evaporated milk, light brown sugar, pumpkin spice, and salt.
- Whisk the ingredients together until smooth and consistent.
Assembling the Cake
- Pour the pumpkin mixture into the greased baking dish and spread evenly.
- Evenly sprinkle the yellow cake mix over the top without mixing it in.
- Slice cold butter into thin pieces and place them over the cake mix.
- Melt the remaining butter and drizzle it over the cake mix.
- Scatter the chopped pecans on top.
Baking
- Bake in the preheated oven for 45 to 60 minutes, checking for doneness with a knife.
- Let the cake cool for about an hour before serving.
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Notes
Serve warm with vanilla ice cream or a drizzle of caramel. For a festive touch, add a dollop of whipped cream and a sprinkle of cinnamon.