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Pumpkin Dump Cake

A cozy fall dessert with a smooth spiced pumpkin filling and a golden, buttery cake-mix topping. Just 4 main ingredients and one pan.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin filling
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar 200 g
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
Topping
  • 1 box (15.25 oz) yellow cake mix 432 g, do not prepare
  • 3/4 cup unsalted butter 170 g, melted

Equipment

  • 9x13-inch baking pan
  • mixing bowl
  • whisk

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan with butter or nonstick spray.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until completely smooth. Pour into the greased pan and spread evenly.
  3. Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Do not stir. Drizzle the melted butter as evenly as possible over the dry mix.
  4. Bake 50–60 minutes, until the top is golden and the center is set (a toothpick should come out mostly clean).
  5. Cool in the pan for 20 minutes. Serve warm with whipped cream or vanilla ice cream.

Notes

Make ahead: bake, cool completely, cover, and refrigerate up to 3 days. Reheat covered at 325°F (165°C) for 15–20 minutes. Halal note: this recipe is halal as written — no pork or alcohol anywhere; just use standard grocery ingredients.