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Pumpkin Dump Cake

A cozy pumpkin dump cake with a smooth pumpkin custard base, buttery yellow cake topping, and optional toasted pecans. This easy fall dessert is rich, warmly spiced, and delicious served warm, chilled, or with whipped cream.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Baked Dessert, Dessert, Dump Cake, Fall Dessert, Holiday Treats
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 15.25 oz yellow cake mix dry, do not prepare according to package directions
  • 3/4 cup butter melted
  • 1/2 cup chopped pecans optional

Method
 

  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish with nonstick spray or butter.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer, without preparing it according to the package directions.
  5. Drizzle the melted butter slowly and evenly over the cake mix, covering as much of the surface as possible.
  6. Sprinkle chopped pecans over the top, if using.
  7. Bake for 45–55 minutes, until the top is golden and the pumpkin layer is mostly set.
  8. If the top browns too quickly, loosely cover it with foil during the last 10 minutes.
  9. Let the cake cool for at least 20–30 minutes before serving.
  10. Serve warm, at room temperature, or chilled.

Notes

Chilled leftovers have a firmer, pie-like texture. Serve with whipped cream or vanilla ice cream for a richer dessert.