Description
Pumpkin dump cake is a simple, comforting fall dessert that combines creamy pumpkin filling with a buttery cake topping. Perfect for holidays, potlucks, or cozy nights in.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk or evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1 box yellow cake mix
- 3/4 cup (1 1/2 sticks) melted butter
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In the baking dish, whisk together the pumpkin puree, sugar, pumpkin pie spice, eggs, and condensed milk until smooth.
- Evenly sprinkle the dry cake mix over the pumpkin mixture without mixing it in.
- Drizzle the melted butter evenly over the cake mix, covering as much as possible.
- Sprinkle chopped nuts on top, if using.
- Bake for 50–60 minutes, or until the top is golden brown and the filling is set.
- Let it cool slightly before serving. Serve with whipped cream or vanilla ice cream if desired.
Notes
- Swap yellow cake mix with spice cake mix for more fall flavor.
- Top with caramel sauce or chocolate chips for variation.
- Use coconut milk and dairy-free cake mix for a dairy-free version.
- Store leftovers in the fridge for up to 4 days; reheat or enjoy cold.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
