Pumpkin Dump Cake Recipe

A lazy layered pumpkin dessert: pumpkin custard on the bottom, dry cake mix and butter on top, no stirring required.

Print Recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Course Dessert

Cuisine American

Servings 12

Calories 490 kcal

Ingredients

2 cans (15 oz each) pure pumpkin puree
3 large eggs
1 can (12 oz) evaporated milk
1 cup granulated sugar
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 box (15.25 oz) yellow cake mix, dry
1 cup (2 sticks) unsalted butter, melted
1 cup chopped pecans, optional

Instructions

Preheat the oven to 350°F and lightly grease a 9x13 glass baking dish.
In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, sugar, pumpkin pie spice, and salt until smooth.
Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the dry cake mix evenly over the pumpkin layer, straight from the box, without stirring it in.
Drizzle the melted butter back and forth in tight rows across the entire surface, covering as much of the dry cake mix as you can.
Scatter the chopped pecans over the top, if using.
Bake for 50 to 55 minutes, until the edges are bubbling and deep golden brown and the top looks set instead of wet.
Let the cake rest on the counter for 15 to 20 minutes before serving, so the filling finishes setting.

Notes

If a few dry patches show up once it's assembled, run a fork lightly over just the surface to work extra butter sideways before it goes in the oven, careful not to disturb the pumpkin layer underneath. Store leftovers covered in the fridge for up to four days, and skip the freezer, since the pumpkin layer turns watery once thawed.

Keyword easy pumpkin dump cake, pumpkin dump cake