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Pumpkin Dump Cake With Cake Mix

Easy Pumpkin Dump Cake

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 15 ounce can pumpkin purée
  • 12 ounce can evaporated milk
  • 2 large eggs
  • ¾ cup sugar
  • 1-2 teaspoons pumpkin spice
  • 1 box yellow cake mix
  • ¾ cup melted butter

Method
 

  1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, and pumpkin spice until smooth and well combined.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir.
  5. Slowly drizzle the melted butter over the dry cake mix, trying to cover as much of the surface as possible.
  6. Bake for 50 to 55 minutes, or until the top is golden brown and the center is set.
  7. Let the pumpkin dump cake cool for 15 to 20 minutes before serving. Enjoy warm with whipped cream, vanilla ice cream, caramel sauce, or chopped pecans if desired.

Notes

  • Be sure to use 100% pumpkin purée, not pumpkin pie filling.
  • Do not mix the cake mix into the pumpkin layer. Sprinkling it on top creates the classic buttery dump cake topping.
  • If you notice a few dry patches of cake mix before baking, drizzle a little extra melted butter over those spots.
  • For extra fall flavor, substitute a spice cake mix for the yellow cake mix.
  • Chopped pecans or walnuts can be sprinkled over the cake mix before baking for added crunch.

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