Pumpkin Dump Cake

This easy pumpkin dessert combines a creamy, warmly spiced pumpkin base with a buttery spice-cake topping. Everything is assembled in a 9×13-inch baking dish, making it a simple option for fall gatherings, holiday dinners, or anytime you want a pumpkin dessert without making a traditional pie.

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Course: Dessert

Cuisine: American

Keyword: Easy Pumpkin Dump Cake, Pumpkin Dump Cake

Prep Time: 40

Cook Time: 55

Total Time: 1 35

Servings:

Calories: 483kcal

Ingredients

15 ounces can pumpkin puree (NOT pumpkin pie mix)
12 ounces can evaporated milk
3 large eggs
1 cup sugar
1 tsp ground cinnamon
1 box spice cake mix
1 cup (2 sticks) unsalted butter, melted

Instructions

Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
In a medium bowl, combine 15 ounce can pumpkin puree, 12 ounce can evaporated milk, 3 large eggs, 1 cup sugar and 1 teaspoon ground cinnamon until well-combined. The mixture will have a very thin consistency.
Pour the pumpkin mixture into the prepared baking dish, spreading it across the dish as needed.
Sprinkle 1 box spice cake mix evenly over the pumpkin mixture.
Drizzle 1 cup (2 sticks) unsalted butter, melted over the top.
Bake for about 55-60 minutes. The center may still have a slight jiggle when the cake comes out of the oven. It will become firmer as it cools.
Let it cool for at least 30 minutes before slicing and serving.

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Use pumpkin puree: Make sure you’re using a 15-ounce can of pumpkin puree, not pumpkin pie mix, which already contains added sugar and spices.
Use evaporated milk: Don’t substitute sweetened condensed milk. It is much thicker and sweeter and will change the finished dessert.
Don’t mix the layers: Sprinkle the dry spice cake mix directly and evenly over the pumpkin mixture. There’s no need to prepare the cake mix according to the box.
Drizzle the butter evenly: Try to cover as much of the dry cake mix as possible with the melted butter for a more evenly baked topping.
A little jiggle is okay: The center may still be slightly jiggly after 55–60 minutes. It will continue to set as it cools.
Let it rest: Cool for at least 30 minutes before slicing so the pumpkin layer has time to firm up.
Storage: Cover and refrigerate leftovers for up to 5 days, or wrap well and freeze for up to 3 months.
Serving: Enjoy at room temperature or warm individual slices in the microwave for a few seconds before serving.

Nutrition

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