Pumpkin Dump Cake Autumn Dessert (Printable)
A cozy autumn dessert featuring spiced pumpkin filling beneath a buttery, golden cake topping that comes together effortlessly.
# What goes in:
→ 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 blended.
03 - Pour the pumpkin mixture into the prepared baking dish and spread evenly across the bottom.
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 chopped pecans evenly over the top if using.
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 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 Advice:
01 -
- It delivers all the cozy pumpkin pie flavors with half the effort and none of the crust anxiety
- The contrast between the custardy pumpkin layer and crisp buttery topping is absolutely addictive
02 -
- The butter needs to cover the cake mix thoroughly or you will end up with dry powdery patches
- The center continues setting as it cools so do not panic if it seems slightly jiggly right out of the oven
03 -
- Sprinkle a tablespoon of coarse sugar over the butter before baking for extra crunch
- Use a light hand when greasing the dish so the butter from the topping does not pool at the edges