Pumpkin Dump Cake Recipe
This Pumpkin Dump Cake Recipe combines creamy pumpkin custard with a buttery spice cake topping and optional pecans for a festive, effortless dessert.
12 Servings
Ingredients
- 1 15 oz can pumpkin purée
- 1 12 oz can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- ½ tablespoon pumpkin pie spice
- 1 12.25 oz package spice cake mix
- 1 cup 2 sticks unsalted butter, sliced into pats
- 1 cup chopped pecans optional
- Whipped cream for garnish
- Vanilla ice cream for garnish
Instructions
Prepare the oven and pan
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray to prevent sticking.
Create the pumpkin filling
- In a medium mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, granulated sugar, and pumpkin pie spice until smooth and evenly combined.
Transfer to baking dish
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.
Layer the cake mix
- Evenly sprinkle the dry spice cake mix over the pumpkin layer, covering the entire surface without stirring.
Add optional nuts
- If using pecans, distribute them evenly across the cake mix layer for added crunch and flavor.
Top with butter
- Arrange the pats of butter over the cake mix, ensuring most of the surface is covered. This step helps create a crisp, golden topping.
Bake
- Place the dish in the preheated oven and bake for 55–60 minutes, or until the topping is golden brown and the center is nearly set.
Cool and serve
- Remove from the oven and allow the cake to cool for at least 30 minutes before serving. Garnish with whipped cream or vanilla ice cream, if desired.
Notes
To prepare this Pumpkin Dump Cake Recipe gluten-free, substitute the spice cake mix with a certified gluten-free spice cake mix (or a gluten-free yellow cake mix with added pumpkin pie spice). Ensure all other ingredients, such as spices, are verified gluten-free.