Description
Pumpkin Dump Cake combines a creamy, warmly spiced pumpkin base with a buttery yellow cake topping and crunchy chopped nuts. This easy fall dessert makes a delicious alternative to pumpkin pie and tastes especially good served warm with vanilla ice cream or whipped cream.
Ingredients
Scale
- 30 ounces pumpkin puree
- 12 ounces evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix, 13 to 15 ounces
- 1 cup salted butter
- 1 cup chopped walnuts or pecans
- Whipped cream, for serving
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Add the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and pumpkin pie spice to a large mixing bowl.
- Whisk the pumpkin mixture until smooth and fully combined.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring.
- Melt the salted butter and drizzle it evenly over the cake mix, or grate cold butter across the surface for more even coverage.
- Scatter the chopped walnuts or pecans evenly over the top.
- Bake for 1 hour, or until the topping turns golden brown and the pumpkin layer is set.
- Let the cake cool slightly, then serve warm with whipped cream, vanilla ice cream, and an optional sprinkle of pumpkin pie spice.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Add the cake mix dry and do not stir it into the pumpkin layer.
- Grating cold butter over the cake mix gives the most even coverage and creates a crisp topping.
- Replace the yellow cake mix with spice cake mix for a stronger fall spice flavor.
- Use chocolate cake mix for a pumpkin-chocolate variation.
- Use a gluten-free cake mix to make a gluten-free version without changing the other ingredients.
- Sprinkle toffee bits over the top before baking for a rich, sweet-salty variation.
- Serve the cake warm, at room temperature, or chilled.
- Cover and refrigerate leftovers for 3 to 4 days.
- Reheat individual servings in the microwave for 20 to 30 seconds.
- Freeze cooled cake tightly wrapped for up to 2 months, then thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 29
- Sodium: 223
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
- Cholesterol: 36