Description
This Easy Pumpkin Dump Cake is a simple, crowd-pleasing dessert perfect for fall! Made with pumpkin puree, warm spices, cake mix, and a buttery topping, it’s the ultimate cozy treat for Thanksgiving, potlucks, or anytime you crave pumpkin goodness.
Ingredients
Units
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger)
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Pumpkin Mixture:
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice. Whisk until smooth and well combined.
- Assemble the Cake:
- Pour the pumpkin mixture evenly into the prepared baking dish. Sprinkle the dry yellow cake mix evenly over the top, ensuring it covers the entire surface.
- Add Butter and Pecans:
- Drizzle the melted butter evenly over the cake mix. If using, sprinkle chopped pecans on top for extra crunch.
- Bake:
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the filling is set.
- Cool and Serve:
- Let the cake cool for 15-20 minutes before serving. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Notes
- Customizations: Swap yellow cake mix for spice cake mix for an extra kick of warm spices.
- Toppings: Add shredded coconut or chocolate chips for variation.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat individual portions in the microwave.
