Pumpkin Dump Cake with Spices (Printable)

Quick autumn dessert with pumpkin, spices, and buttery cake topping. Ready in 1 hour.

# What You’ll Need:

→ Pumpkin Filling

01 - 1 can (15 oz) pumpkin purée
02 - 1 can (12 oz) 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 - 1 box (about 15.25 oz) yellow cake mix
10 - 3/4 cup (1 1/2 sticks) unsalted butter, melted
11 - 1 cup chopped pecans (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly with butter or cooking spray.
02 - In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, salt, and vanilla extract until completely 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 cake mix evenly over the pumpkin mixture, ensuring complete coverage without pressing down.
05 - Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible.
06 - Sprinkle chopped pecans evenly over the top if desired.
07 - Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
08 - Allow to cool for at least 20 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

# Expert Tips:

01 -
  • It comes together in literally ten minutes with almost zero effort
  • The contrast between the creamy pumpkin filling and crisp buttery topping is absolute perfection
  • Everyone thinks you spent hours making something fancy and complicated
02 -
  • Do not stir the cake mix into the pumpkin. Just sprinkle it on top. The texture depends on those layers staying separate.
  • If the top is browning too quickly, tent it loosely with foil for the last 10 minutes of baking.
03 -
  • Room temperature pumpkin purée mixes much more smoothly than cold from the can
  • If you can't find pumpkin pie spice, combine 1 tablespoon cinnamon with 1 teaspoon each of ginger and nutmeg

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