Pumpkin Dump Cake with Spices (Printable View)

Warm spiced pumpkin with buttery cake topping and pecans

# What You'll Need:

→ Pumpkin Filling

01 - 15 oz can pumpkin purée
02 - 12 oz can evaporated milk
03 - 3 large eggs
04 - 1 cup granulated sugar
05 - 1/2 cup packed light brown sugar
06 - 2 teaspoons pumpkin pie spice
07 - 1/2 teaspoon salt
08 - 1 teaspoon vanilla extract

→ Cake Topping

09 - 15.25 oz box yellow cake mix
10 - 3/4 cup unsalted butter, melted (1 1/2 sticks)
11 - 1 cup chopped pecans (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Whisk together pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, salt, and vanilla extract in a large bowl until smooth and well combined.
03 - Pour the pumpkin mixture into the prepared baking dish and spread into an even layer using a spatula.
04 - Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, covering the entire surface.
05 - Drizzle the melted butter evenly over the cake mix, ensuring coverage across the surface as much as possible.
06 - Sprinkle chopped pecans evenly over the top if using.
07 - Bake for 45 to 50 minutes until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
08 - Let cool for at least 20 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • Its the perfect low effort dessert that impresses everyone at the table
  • The texture is incredible, with a custardy pumpkin layer beneath a crisp buttery cake crust
  • You probably have everything in your pantry right now
02 -
  • The cake mix will look dry and strange before baking, but trust the process
  • Letting it cool is essential because the pumpkin layer needs time to set
  • Serve it warm with vanilla ice cream for the ultimate autumn dessert experience
03 -
  • Use a light hand when sprinkling the cake mix to avoid creating thick clumps
  • Rotate the pan halfway through baking for even golden color
  • Let it cool longer than you think you need to for the best texture

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