Pumpkin Dump Cake Recipe
A simple fall dessert made with spiced pumpkin filling, boxed cake mix, and buttery pecan topping baked to golden perfection. This Pumpkin Dump Cake is easy, crowd-pleasing, and perfect for Thanksgiving or holiday gatherings.
Ingredients
For the Pumpkin Layer:
- 1 can 15 oz pumpkin puree
- 1 can 12 oz evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Topping:
- 1 box yellow cake mix about 15 oz
- 1 cup unsalted butter melted
- 1 cup chopped pecans optional
Instructions
Prepare the Pumpkin Mixture
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until smooth.
- Pour the pumpkin mixture evenly into your prepared baking dish.
Add the Cake Layer
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Drizzle the melted butter evenly across the cake mix.
- If using pecans, scatter them over the top for extra crunch.
Bake
- Place in the oven and bake for 50–60 minutes, or until the top is golden brown and the edges are set.
- Let it cool for at least 15–20 minutes before serving.
Video
Notes
- Even Butter Distribution: Pour melted butter slowly and evenly to avoid dry spots.
- Don’t Overmix: Resist stirring the layers together keeping them separate gives the dessert its signature texture.
- Make Ahead: This dessert tastes even better the next day after the flavors meld.