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Easy Pumpkin Dump Cake Recipe

Easy Pumpkin Dump Cake Recipe

This cozy pumpkin dump cake pairs a creamy spiced pumpkin base with a crisp buttery crumble. Minimal prep, big fall flavor.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12

Ingredients
 

Main Ingredients

  • 15 oz canned pumpkin puree
  • 12 fl oz evaporated milk
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar, packed
  • 2 tsp vanilla extract
  • 2.5 tsp pumpkin pie spice
  • 0.5 tsp fine sea salt
  • 15.25 oz yellow cake mix use dry mix
  • 12 tbsp unsalted butter melted or thinly sliced
  • 0.75 cup chopped pecans optional but tasty

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 9x13-inch baking dish.
  • Whisk pumpkin, evaporated milk, both sugars, vanilla, pumpkin spice, and salt until smooth.
  • Spread the pumpkin mixture in the prepared dish.
  • Sprinkle dry cake mix evenly over the pumpkin layer. Do not stir.
  • Drizzle melted butter evenly over the surface. Scatter pecans on top.
  • Bake until the center is set and the top is deep golden, 50 to 55 minutes.
  • Cool 15 minutes before serving. Serve warm or at room temperature.

Notes

Variation: Swap spice cake mix for the yellow mix, or add 1/2 cup toffee bits with the pecans. Serving tip: Top warm slices with vanilla ice cream or cinnamon whipped cream. Storage: Refrigerate leftovers up to 4 days; reheat briefly to crisp the topping. Freeze up to 2 months, thaw overnight in the fridge.
This recipe is an original creation inspired by classic Easy Pumpkin Dump Cake Recipe flavors. All ingredient ratios and instructions are independently developed.