Pumpkin Dump Cake
This Simple Pumpkin Dump Cake features a rich pumpkin custard layer topped with a crackly cake-like crust and buttery pecan crunch. It's a foolproof dessert made with pantry staples, perfect for holidays or potlucks.
Ingredients
Pumpkin Base
- 1 can 15 ounce can pumpkin puree Use 100% pumpkin, not pie filling.
- 1 can 12 ounce can evaporated milk Alternatively, whole milk can be used, though it will be less custardy.
- 3 large eggs Large eggs help set the custard.
- 1 teaspoon ground cinnamon Enhances the pumpkin flavor.
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Top Layer
- 1 box 18.25 ounce box spice or yellow cake mix Select a quality brand with no artificial flavors.
- 1 cup chopped pecans (optional) To intensify flavor, toast in a dry skillet before chopping.
- 1/2 cup unsalted butter, melted Use unsalted to control salt levels.
Instructions
Preparation
- Preheat your oven to 350 degrees F and lightly grease a 9×13 inch baking pan.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, cinnamon, nutmeg, and cloves until fully combined. Pour the pumpkin mixture evenly into the prepared baking pan.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not mix.
- If using, sprinkle the chopped pecans over the cake mix.
- Drizzle the melted butter evenly over the top layer. Do not mix.
Baking
- Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
Cooling and Serving
- Let the cake cool completely before slicing and serving. Top with whipped cream.
Notes
For best texture, reheat slices at 325°F for 10-12 minutes. You can freeze individual slices for up to 3 months. For variations, consider adding chocolate chips or using gluten-free cake mix.