Description

This Easy Pumpkin Dump Cake is a simple and delicious fall-inspired dessert that combines pumpkin purée, warm spices, and a buttery cake topping. With minimal preparation and a one-bowl base, this dump cake is perfect for busy days or last-minute gatherings. Baked until golden and set, it’s wonderfully moist and best served warm with whipped cream or vanilla ice cream.

Ingredients

Scale

Main Ingredients

1 (15 oz) can pumpkin purée
1 (12 oz) can evaporated milk
3 large eggs
1 cup sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt

Topping

1 box yellow cake mix
1 cup (2 sticks) melted butter
½ cup chopped pecans (optional)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
Mix Pumpkin Base: In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well combined.
Pour Mixture: Pour the pumpkin mixture evenly into the prepared baking dish, spreading it out smoothly.
Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the top of the pumpkin layer, covering all areas thoroughly.
Drizzle Butter: Drizzle the melted butter evenly over the cake mix, trying to cover as much of the surface as possible to create a rich crust.
Add Pecans: If using, sprinkle chopped pecans over the top for added texture and flavor.
Bake: Bake the cake for 50–55 minutes until the top is golden brown and the center is set. A toothpick inserted in the center should come out mostly clean.
Cool and Serve: Allow the cake to cool slightly before serving. It’s delightful warm, especially when topped with whipped cream or vanilla ice cream.
Optional Twists: For variation, you can use a spice cake mix instead of yellow for extra warmth, substitute pecans with walnuts or crushed gingersnaps, or swirl in caramel before baking for gooey sweetness.

Notes

Make sure to evenly sprinkle the cake mix to cover the pumpkin layer for proper texture.
The cake is best served warm and fresh but can be stored covered in the refrigerator for up to 3 days.
Using evaporated milk adds creaminess and depth but can be substituted with regular milk for a lighter version.
Add pecans or walnuts for crunch, or omit nuts to keep it nut-free.
Always use fully melted butter for even distribution over the cake mix.
For a gluten-free version, use a gluten-free cake mix.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, pumpkin cake recipe, dump cake, holiday dessert