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Pumpkin Dump Cake

An easy and delightful dessert that combines rich pumpkin flavor with a buttery crumb topping, perfect for family gatherings and cozy evenings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pumpkin Filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk Can substitute with half-and-half or whole milk for added creaminess
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon Adjust based on personal preference for spice
  • 1/2 teaspoon ground nutmeg Adjust based on personal preference for spice
  • 1/2 teaspoon ground ginger Adjust based on personal preference for spice
Cake Layer
  • 1 box (15.25 oz) yellow cake mix Do not mix into pumpkin filling
  • 1/2 cup unsalted butter, melted Drizzle over cake mix
  • 1 cup chopped nuts (optional) Sprinkle on top for added crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger. Mix until smooth.
  3. Pour the pumpkin mixture into the greased baking dish.
  4. Evenly sprinkle the dry yellow cake mix over the pumpkin layer without mixing it in.
  5. Drizzle the melted butter over the top of the cake mix for a golden crust. If using nuts, sprinkle them on top.
Baking
  1. Place the dish in the preheated oven and bake for 50-60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Serving
  1. Allow the cake to cool slightly before serving. Enjoy warm with whipped cream, if desired.

Notes

Keep an eye on the bake time as ovens can vary. It's better to check a few minutes early. Store leftovers tightly covered in the fridge for up to 5 days or freeze for up to 3 months.