Pumpkin Dump Cake Autumn Dessert (Printable)
Autumn dessert with pumpkin, spices, and buttery cake topping
# What You'll Need:
→ Pumpkin Filling
01 - 1 can (15 oz) pumpkin purée
02 - 1 can (12 oz) evaporated milk
03 - 3 large eggs
04 - 1 cup granulated sugar
05 - 1/2 cup packed light brown sugar
06 - 2 teaspoons pumpkin pie spice
07 - 1/2 teaspoon salt
08 - 1 teaspoon vanilla extract
→ Cake Topping
09 - 1 box (about 15.25 oz) yellow cake mix
10 - 3/4 cup (1 1/2 sticks) unsalted butter, melted
11 - 1 cup chopped pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, salt, and vanilla extract until completely smooth and well combined.
03 - Pour the pumpkin mixture into the prepared baking dish and spread into an even layer using a spatula.
04 - Sprinkle the dry cake mix evenly over the pumpkin mixture, ensuring complete coverage.
05 - Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible.
06 - Sprinkle with chopped pecans if desired.
07 - Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
08 - Allow the cake to cool for at least 20 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
# Expert Tips:
01 -
- It takes about ten minutes of actual hands on time but tastes like you spent all afternoon in the kitchen
- The contrast between that custardy pumpkin layer and the buttery crisp topping is absolutely addictive
02 -
- The cake mix will still look dry and powdery after you add the pumpkin filling and butter but this is exactly how it should be
- Letting it cool for at least 20 minutes is non negotiable or you'll end up with a soupy mess instead of distinct layers
03 -
- Don't stir the cake mix into the pumpkin mixture before baking the layers form on their own in the oven
- Use the back of a spoon to gently press down on the dry cake mix after adding the butter to help it absorb evenly