Go Back
Easy Pumpkin Dump Cake Recipe Everyone Will Love

Easy Pumpkin Dump Cake

A simple layered dessert made with pumpkin purée, yellow cake mix, melted butter, and optional pecans or walnuts. It bakes into a soft pumpkin custard with a golden, buttery topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Layer
  • 1 15-ounce can Pumpkin purée, not pumpkin pie filling
  • 1 12-fluid-ounce can Evaporated milk
  • 3 Large eggs
  • 1 cup Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Salt
Topping
  • 1 box, 15.25 to 18.25 ounces Yellow cake mix
  • 1 cup, or 2 sticks Unsalted or salted butter, melted
  • 1 cup Chopped pecans or walnuts, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish. In a large bowl, whisk the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and salt until smooth.
  2. Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, taking care not to stir the layers together.
  3. Drizzle the melted butter slowly and evenly over the entire surface of the cake mix. Scatter the chopped pecans or walnuts over the top if using.
  4. Bake for 50 to 60 minutes, until the topping is golden brown and the center is mostly set with a slight soft custard-like movement. Cool for about 15 to 20 minutes before serving.

Notes

Use pumpkin purée rather than pumpkin pie filling. Distribute melted butter over as much of the dry cake mix as possible so powdery patches do not remain. For a spiced variation, replace the cinnamon with about 2 teaspoons of pumpkin pie spice. Serve warm or chilled with whipped cream or vanilla ice cream.