Description
This Easy Pumpkin Dump Cake is a quick and cozy fall dessert made with simple pantry ingredients. Combining pumpkin puree with warm spices and a buttery cake topping, it bakes into a deliciously moist and flavorful treat that’s perfect for any autumn gathering or a sweet weeknight indulgence.
Ingredients
Scale
Pumpkin Base
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
Cake Topping
- 1 box yellow cake mix (or spice cake mix for extra flavor)
- 1 cup unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat Oven and Prepare Dish: 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 puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, ginger, and salt until well combined. Pour this mixture evenly into the prepared baking dish.
- Add Cake Layer: Evenly sprinkle the dry cake mix over the pumpkin mixture in the baking dish. Important: do not stir or mix; simply let it rest on top.
- Top with Butter: Drizzle the melted unsalted butter evenly over the cake mix layer, trying to cover as much surface area as possible to ensure even baking and a buttery crust.
- Add Optional Nuts: If using, sprinkle chopped pecans or walnuts evenly on top to add texture and crunch.
- Bake: Place the baking dish in the oven and bake for 50–60 minutes, or until the top is golden brown and the edges are set. The center may still look slightly soft but will firm as it cools.
- Cool and Serve: Allow the dump cake to cool for at least 20 minutes before serving. For an extra special treat, serve warm with whipped cream or vanilla ice cream.
Notes
- Use a spice cake mix instead of yellow cake mix for deeper autumn flavors.
- To make it nut-free, skip the nuts and sprinkle crushed graham crackers or oats instead for texture.
- For individual portions, bake in greased ramekins but reduce baking time to around 35–40 minutes.
- Store leftovers covered in the refrigerator for up to 4 days; reheat before serving.
- Perfect served with vanilla ice cream, cinnamon whipped cream, or drizzled caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, pumpkin recipe, quick pumpkin cake, autumn dessert, no-mix cake
