Pumpkin Dump Cake
A rich and silky pumpkin dump cake with a buttery, cake-like top, perfect for autumn gatherings with minimal effort.
Ingredients
Pumpkin Custard Layer
- 1 15 oz can pumpkin purée 100% pumpkin purée, not pumpkin pie filling.
- 1 12 oz can evaporated milk Adds creaminess to the custard layer.
- 3 large eggs Bind the custard together.
- 1 cup sugar Sweetens the custard layer.
- 1 tsp cinnamon Main spice for flavor.
- ½ tsp nutmeg Adds warmth and depth.
- ½ tsp ginger Provides a spicy kick.
- ½ tsp salt Enhances all flavors.
Topping Layer
- 1 box yellow cake mix For a quick and easy topping.
- 1 cup melted butter Real butter adds flavor and richness.
- ½ cup chopped pecans Optional for added texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly.
- In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour the pumpkin custard into the prepared 9×13 pan and level the surface gently.
Topping
- Evenly sprinkle the dry yellow cake mix over the pumpkin layer.
- Drizzle melted butter slowly and evenly over the top. Add pecans if using.
Baking
- Bake for 50–55 minutes, until the top is golden brown and the center is set.
- Allow to cool slightly before serving.
Serving
- Serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel.
Notes
Store the cooled dump cake tightly covered in the refrigerator for up to 4 days. It freezes well for up to 3 months. To reheat, individual portions can be microwaved, or the pan can be warmed in a low oven.