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Easy Pumpkin Dump Cake

A delightful blend of smooth pumpkin, warm spices, and a crispy, buttery topping that provides the perfect texture and flavor, making it an effortless fall favorite.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 can 15 oz pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1 box 15.25 oz yellow cake mix A spice cake mix can be used for additional flavor.
  • 1 can 12 oz evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup butter, melted For drizzling.
  • 1 cup chopped pecans (optional) Consider adding for extra crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice. Whisk until well-blended and smooth.
  3. Grease a 9x13-inch baking dish with non-stick spray or butter.
  4. Pour the pumpkin mixture evenly into the baking dish. Sprinkle the dry cake mix directly on top of the pumpkin layer—no mixing necessary!
  5. Drizzle the melted butter evenly over the top of the cake mix, and if using, scatter the chopped pecans over everything.
  6. Place the baking dish in the preheated oven and let it bake for about 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool for at least 15-20 minutes before slicing. Enjoy warm or at room temperature.

Notes

Cover leftovers with plastic wrap or store in an airtight container. It can be stored in the refrigerator for up to 4-5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap.