Pumpkin Dump Cake Recipe

This easy pumpkin dump cake layers creamy pumpkin custard under a buttery cake topping for a quick fall dessert.

40 min Serves 16 Medium American

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This pumpkin dump cake recipe combines pumpkin puree, evaporated milk, and spices with a yellow cake mix topping. Just whisk, dump, and bake for 45 minutes, then serve warm with ice cream or whipped cream for a simple, delicious autumn treat.

Ingredients

28 ounces pumpkin puree (, 1 large can )

16 ounce can evaporated milk

3 large eggs

3/4 cup brown sugar

1 Tablespoon pumpkin pie spice

18 ounce box yellow cake mix

12 Tablespoons butter (, cold)

1/2 cup chopped pecans (, or toffee bits, graham crackers etc.)

Directions

Heat the oven to 350°F and lightly butter a 9x13-inch baking dish.

In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice. Whisk until smooth, then pour the mixture into the prepared pan.

Sprinkle the entire box of yellow cake mix evenly over the pumpkin layer. Cut the cold butter into about 24 thin slices and arrange them across the top in 6 rows by 4 columns. If desired, scatter chopped pecans, toffee bits, or crushed graham crackers over the butter.

Bake for 45 minutes, or until the center is firm and the edges are golden brown. Let the cake cool on a wire rack for at least 10 minutes before serving.

Serve warm, optionally topped with vanilla ice cream or a dollop of whipped cream.