Pumpkin Dump Cake
This Pumpkin Dump Cake is the perfect mix of pumpkin pie and buttery cake topping—cozy, spiced, and irresistibly easy to make. A festive fall dessert ideal for family dinners, potlucks, or Thanksgiving!
Ingredients
- 29 oz pumpkin purée not pumpkin pie filling
- 3 large eggs
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 12 oz evaporated milk
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice blend of nutmeg, cloves, ginger, allspice
- 18.25 oz spice cake mix can substitute yellow cake mix
- ½ cup unsalted butter, melted
- whipped cream or vanilla ice cream optional for serving
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, whisk together pumpkin purée, eggs, brown sugar, granulated sugar, evaporated milk, cinnamon, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- In a medium bowl, add cake mix. Pour melted butter over it and lightly stir with a fork until crumbly (do not fully combine).
- Sprinkle the buttery cake crumbs evenly over the pumpkin base.
- Bake for 60 minutes, until golden brown and set in the center.
- Allow to cool to room temperature, then chill at least 4 hours or overnight for best results.
- Slice and serve cold, or rewarm portions before topping with whipped cream or ice cream.
Notes
For a festive twist, add a pecan praline layer before baking. Make it dairy-free by using oat evaporated milk and a dairy-free cake mix. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months. Chilling overnight helps flavors deepen and makes slicing easier.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 5gFat: 13gSaturated Fat: 7gCholesterol: 55mgSodium: 420mgPotassium: 240mgFiber: 3gSugar: 32gVitamin A: 9000IUVitamin C: 4mgCalcium: 100mgIron: 2mg
Tried this recipe?Let us know how it was!