Description
This easy pumpkin dump cake recipe delivers all the cozy, spiced flavors of autumn in just 10 minutes of prep. With its luscious pumpkin base, golden cake topping, and optional nutty crunch, it’s the perfect fall dessert for Thanksgiving or any gathering.
Ingredients
Scale
- 2 (15 oz) cans pumpkin puree (pure pumpkin, not pie filling)
- 1 (12 oz) can evaporated milk (or heavy cream/whole milk)
- 3 large eggs (or 3/4 cup applesauce for egg-free)
- 1 cup granulated sugar (or 3/4 cup maple syrup or coconut sugar)
- 1 tbsp pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves blend)
- 1/2 tsp salt
- 1 box (15.25 oz) yellow cake mix (or spice/vanilla cake mix)
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
- Whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Whisk pumpkin puree and evaporated milk until smooth. Add eggs, sugar, pumpkin pie spice, and salt, mixing until uniform. Pour into baking dish.
- Sprinkle dry cake mix evenly over pumpkin layer. Drizzle melted butter over the top. Scatter pecans if using.
- Bake 50–60 minutes until golden brown and center is set with slight jiggle.
- Cool for at least 30 minutes. Serve warm or at room temperature with whipped cream.
Notes
Do not stir layers together. For a dairy-free version, use coconut milk and dairy-free cake mix. For gluten-free, choose a certified gluten-free cake mix.
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 487
- Sugar: 38g
- Sodium: 428mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 92mg
Keywords: pumpkin dump cake, easy pumpkin dessert, fall cake recipe, Thanksgiving dessert, spiced pumpkin cake