Description

This Pumpkin Dump Cake is a simple, comforting dessert perfect for fall gatherings. Combining the rich flavors of pumpkin and warm spices with the convenience of a boxed cake mix, it offers a moist, tender texture topped with a buttery, golden crust. With minimal prep and one-pan baking, it’s an effortless crowd-pleaser that delivers classic autumn taste in every bite.

Ingredients

Scale

Wet Ingredients

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 cup unsalted butter, melted

Spices

1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Dry Ingredients

1 box yellow cake mix (about 15 oz)

Optional Topping

1/2 cup chopped pecans

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Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
Mix Pumpkin Base: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and cloves until smooth and thoroughly combined. This mixture forms the flavorful, spiced base of the cake.
Pour Pumpkin Mixture: Pour the blended pumpkin mixture evenly into the prepared baking dish, creating a smooth layer to support the topping.
Add Cake Mix Layer: Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not stir; this will bake into a cake topping that contrasts with the moist pumpkin filling.
Drizzle Butter and Add Pecans: Drizzle the melted butter uniformly over the cake mix layer to add richness and promote browning. Sprinkle chopped pecans on top if desired for added texture and flavor.
Bake the Cake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are set. The center should be mostly firm with slight jiggle.
Cool and Serve: Allow the cake to cool slightly before serving to let it set further and enhance flavor development.

Notes

For a nut-free version, omit the pecans.
You can substitute yellow cake mix with white or spice cake mix for a different flavor profile.
Ensure all ingredients are well combined for even baking.
This cake pairs beautifully with whipped cream or vanilla ice cream.
Store leftovers covered in the refrigerator for up to 3 days.