Pumpkin Dump Cake
This Pumpkin Dump Cake combines the rich, spiced flavor of pumpkin pie with a buttery, crunchy topping, making it the perfect easy fall dessert.
Equipment
- 9×13-inch baking dish
Ingredients
Base Layer
- 1 can pumpkin puree 15 oz, not pumpkin pie filling
- 1 can sweetened condensed milk 14 oz
- 2 large eggs
- 2 tsp pumpkin pie spice
Topping
- 1 box yellow cake mix 15.25 oz
- 1 cup unsalted butter melted, 2 sticks
- 1/2 cup chopped pecans optional
Garnish
- whipped cream optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
- In a bowl, mix pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice until smooth. Pour into the greased baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir.
- Drizzle the melted butter evenly over the top, ensuring most of the dry cake mix is covered.
- Sprinkle chopped pecans over the top (if using).
- Bake for 50-60 minutes, or until the edges are golden brown and the center is set but slightly jiggly.
- Let the cake cool for at least 20 minutes before serving. Top with whipped cream if desired.
Notes
For a gluten-free version, use a gluten-free cake mix. If you prefer extra spice, add an extra 1/2 tsp of cinnamon or nutmeg to the pumpkin mixture.