Description
This easy and delicious Pumpkin Dump Cake recipe combines the rich flavors of pumpkin, warm spices, and a buttery, crunchy topping. Perfect for fall gatherings, this one-bowl dessert requires minimal prep and bakes into a moist, tender cake with a crisp nutty crust. Serve warm with whipped cream or vanilla ice cream for a cozy treat that’s sure to impress.
Ingredients
Scale
Pumpkin Mixture
- 30 oz pumpkin puree (not pumpkin pie filling)
- 12 oz evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
Topping
- 1 box yellow cake mix
- 1 cup butter, melted
- 1 cup chopped pecans (or walnuts)
Optional
- Whipped cream for serving
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray to ensure the cake doesn’t stick.
- Mix Pumpkin Layer: In a medium mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, and pumpkin pie spice until the mixture is smooth and fully combined. Pour this pumpkin batter evenly into the prepared baking dish.
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix on top of the pumpkin mixture. Do not stir—this layer will bake on top and create texture contrast.
- Top with Butter and Nuts: Drizzle the melted butter evenly over the cake mix layer. Then sprinkle the chopped pecans or walnuts evenly on top to add crunch and flavor.
- Bake: Place the baking dish in the preheated oven and bake for about 1 hour, or until the topping is golden brown and the pumpkin filling is set and no longer jiggly in the center.
- Serve: Allow the cake to cool slightly before serving. For extra indulgence, serve warm with whipped cream or a scoop of vanilla ice cream.
Notes
- You can substitute walnuts for pecans if preferred or based on availability.
- Allow the cake to cool slightly before slicing to ensure clean cuts and set filling.
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice level.
- The cake can be stored covered in the refrigerator for up to 3-4 days and reheated before serving.
- For a gluten-free option, use a gluten-free yellow cake mix.
