Pumpkin Dump Cake
A simple yet indulgent fall dessert featuring a creamy pumpkin base, spiced cake topping, and a buttery, golden crust. Perfect for gatherings and holiday celebrations.
Equipment
- 9×13-inch Baking Dish
- Mixing bowl
- Whisk
- Oven
Ingredients
Pumpkin Layer
- 1 can pumpkin puree (15 oz / 425g)
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 3 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Topping
- 1 box yellow or spice cake mix
- 1 cup butter melted
- 1/2 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a mixing bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, nutmeg, and cloves until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not mix.
- Drizzle melted butter evenly over the cake mix, ensuring it covers as much surface as possible.
- Optional: Sprinkle chopped pecans or walnuts on top for added texture.
- Bake for 50-60 minutes, or until the top is golden brown and set. Let cool for 20 minutes before serving.
Notes
For an extra indulgent touch, serve warm with vanilla ice cream or a drizzle of caramel sauce. Leftovers can be stored in the refrigerator for up to 5 days.