Easy Pumpkin Dump Cake (Printer-Friendly Version)
A spiced pumpkin treat topped with golden cake mix, ideal for cozy fall gatherings and warm serving.
# What You'll Need:
→ Pumpkin Base
01 -
1 can (15 oz) pure pumpkin purée
02 -
1 can (12 oz) evaporated milk
03 -
¾ can (14 oz) sweetened condensed milk
04 -
3 large eggs
05 -
2 tsp pumpkin pie spice
06 -
½ tsp salt
→ Topping
07 -
1 box (15.25 oz) yellow cake mix
08 -
2 sticks unsalted butter, melted
→ For Serving
09 -
vanilla ice cream
# Steps to Follow:
01 -
Set your oven to 350°F and prepare a 9x13-inch baking dish by greasing it lightly.
02 -
In a large bowl, whisk together the pumpkin purée, evaporated milk, sweetened condensed milk, eggs, pumpkin pie spice, and salt until fully combined and smooth.
03 -
Transfer the pumpkin mixture into the greased baking dish and even out the surface with a spatula.
04 -
Sprinkle the yellow cake mix evenly over the pumpkin layer, ensuring full coverage with no gaps.
05 -
Distribute the melted butter uniformly over the dry cake mix, moistening most of the surface to encourage even browning and crispiness.
06 -
Place the dish in the preheated oven and bake for 50 to 60 minutes until the top is golden brown and a toothpick inserted in the cake portion comes out clean while the custard beneath is slightly set; tent with foil during the last 10 to 15 minutes if browning too quickly.
07 -
Allow the dessert to rest for at least 30 minutes to firm up before slicing into squares. Serve warm or at room temperature with vanilla ice cream.
# Additional Tips:
01 -
For additional crunch, consider using clarified butter to reduce moisture in the topping.
02 -
Letting the dessert rest prevents overly runny slices and improves presentation.
03 -
Spice variations, such as adding ground ginger or nutmeg, can deepen the flavor complexity.