Easy Pumpkin Dump Cake
An incredibly easy and comforting dessert featuring a spiced pumpkin layer and a crunchy topping, perfect for fall gatherings.
Ingredients
For the Pumpkin Layer
- 1 can 15 oz pumpkin puree Not pumpkin pie filling
- 1 can 12 oz evaporated milk Can substitute with coconut milk for a dairy-free option
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons homemade pumpkin spice Made with cinnamon, nutmeg, and ginger
For the Cake Layer
- 1 box 15.25 oz spice cake mix Do not stir into the pumpkin mixture
- 1 cup unsalted butter Melted (2 sticks)
Optional Toppings
- to taste whipped cream
- to taste nuts For serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and homemade pumpkin spice until well combined.
- Pour the pumpkin mixture into the greased baking dish, ensuring an even layer.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture. Don’t stir; just let it sit on top.
- Drizzle the melted butter over the cake mix layer, covering it completely.
Baking
- Bake for 40-45 minutes, or until the top is golden brown, and a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving. Top with whipped cream or nuts as desired.
Notes
If you have leftovers, store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. To reheat, place in a 350°F (175°C) oven for about 10-15 minutes.