Description
Pumpkin Dump Cake is a cozy, easy-to-make dessert with warm spices, a creamy pumpkin layer, and a buttery, crisp topping. It’s a perfect no-fuss treat for fall gatherings or a weeknight sweet tooth.
Ingredients
Scale
1 (15 oz) can pumpkin puree
1 (10 oz) can evaporated milk
1 cup packed light brown sugar
3 large eggs
3 tsp pumpkin pie spice
1 box yellow cake mix (15–18 oz)
1 cup (2 sticks) butter, melted
1 cup crushed graham crackers or chopped pecans
½ cup toffee bits (optional)
Instructions
- Preheat & Prep Pan
Preheat your oven to 350°F (about 175°C). Grease a 9×13‑inch baking pan with nonstick spray or lightly butter the bottom and sides. - Mix Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, light brown sugar, eggs, and pumpkin pie spice until smooth and well combined. Pour this mixture into the prepared baking pan, spreading it evenly. - Add Cake Mix Layer & Crunch
Sprinkle the entire dry yellow cake mix evenly over the pumpkin mixture. Then, distribute the crushed graham crackers or chopped pecans on top. If you like, scatter the toffee bits for extra texture and flavor. - Butter Topping
Drizzle or pour the melted butter evenly over the top of the cake mix and crunchy layer. The butter will seep down to help cook the filling and crisp the topping as it bakes. - Bake
Place the pan in the preheated oven. Bake for 45‑50 minutes, or until the edges are lightly browned and the center is set (not jiggly). The center should feel firm when gently shaken. - Cool & Serve
Let the cake cool somewhat before serving. You can serve warm (my favorite!) or let it cool to room temperature. Optionally, top with vanilla ice cream or whipped cream before serving.
Notes
Top with ice cream or whipped cream. Store leftovers covered in the fridge for up to 3 days. Reheat slices in microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice (1/12 of 9x13 pan)
- Calories: 460
- Sugar: 35 g
- Carbohydrates: 62 g
- Protein: 6.5 g