Pumpkin Dump Cake with Spices (Print Version)
Quick autumn dessert with pumpkin, warm spices, and buttery topping—perfect for gatherings.
# What You'll Need:
→ Pumpkin Filling
01 - 15 oz pumpkin purée
02 - 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 - 15.25 oz yellow cake mix
10 - 3/4 cup unsalted butter, melted
11 - 1 cup chopped pecans
# Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - Whisk together pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, salt, and vanilla extract in a large bowl until completely smooth.
03 - Pour the pumpkin mixture into the prepared baking dish and spread into an even layer.
04 - Sprinkle the dry cake mix evenly over the entire surface of the pumpkin mixture.
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.
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 Tips:
01 -
- The magic happens in the oven as butter seeps through cake mix creating incredible crispy pockets
- Its the dessert that makes people think you spent hours when you barely spent fifteen minutes
02 -
- The cake mix will still look dry on top going into the oven but the butter melts down through it during baking
- Serving it too hot will give you a soupy mess so that cooling time is not optional
03 -
- Use a ladle to drizzle the melted butter slowly so it distributes evenly instead of pooling in spots
- Let the melted butter cool slightly before pouring so it doesnt soak into the cake mix too quickly