PUMPKIN DUMP CAKE
Pumpkin Dump Cake is a fuss-free fall favorite, blending creamy pumpkin with a buttery, golden topping for effortless indulgence. This simple recipe delivers a warm, spiced dessert that’s perfect for holiday gatherings or cozy nights.
Ingredients
For the Pumpkin Layer
- 1 can 15 oz/425 g pumpkin puree
- 1 can 12 oz/355 ml evaporated milk
- ¾ cup 150 g granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
For the Topping
- 1 box 15.25 oz/432 g yellow cake mix
- ¾ cup 170 g unsalted butter, melted
- Optional: ½ cup 60 g chopped pecans or walnuts
Instructions
Prep Pumpkin Layer
- I whisk 15 oz pumpkin puree, 12 oz evaporated milk, ¾ cup sugar, 2 eggs, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp salt in a bowl until smooth. I pour into a greased 9×13-inch dish for this simple recipe.
Add Cake Mix
- I evenly sprinkle 1 box yellow cake mix over the pumpkin layer, ensuring no clumps for this easy fall dessert.
Top with Butter and Nuts
- I drizzle ¾ cup melted butter over the cake mix, covering all dry spots. I sprinkle ½ cup chopped pecans if using for this autumn comfort dessert.
Bake Dump Cake
- I bake at 350°F (175°C) for 45–50 minutes until golden and bubbly. I cover with foil if browning too fast for this spiced pumpkin treat.
Cool and Serve
- I cool the cake for 10–15 minutes to set the layers for this Pumpkin Dump Cake, then serve warm for an autumn comfort dessert.