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Pumpkin Dump Cake Recipe

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This Pumpkin Dump Cake is a cozy, no-fuss dessert featuring a creamy spiced pumpkin filling topped with a buttery, golden cake layer. It’s an effortless recipe that tastes like a cross between pumpkin pie and cobbler—perfect for fall gatherings and holidays.

Ingredients

15 oz pumpkin puree

12 oz evaporated milk

3 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

15.25 oz yellow cake mix

1 cup unsalted butter, sliced into pats

1 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, and ginger until smooth.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. Sprinkle dry yellow cake mix evenly over the pumpkin filling, covering the surface completely.
  5. Place thin pats of butter evenly over the top of the cake mix layer.
  6. Sprinkle chopped nuts on top if desired.
  7. Bake for 50–60 minutes, until the topping is golden brown and the filling is set.
  8. Remove from oven and cool for about 15 minutes before serving to allow layers to firm up.
  9. Serve warm with whipped cream or vanilla ice cream.

Notes

Use spice cake mix instead of yellow cake mix for extra flavor.

For gluten-free, use a gluten-free cake mix.

Add brown sugar or maple syrup drizzle before baking for extra sweetness.

Fold chocolate chips or dried cranberries between layers for texture.

Toast nuts before adding for a richer flavor.

Nutrition

Find it online: https://justsosavory.com/pumpkin-dump-cake-recipe/