Pumpkin Dump Cake

An easy-to-make, warm dessert combining rich pumpkin flavors, brown sugar, and warm spices topped with a buttery cake mix, perfect for fall gatherings.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 290

Ingredients Method Notes

Ingredients

Filling Ingredients

1 can Pure Pumpkin Provides the signature flavor and moisture.
1 can Evaporated Milk Adds creaminess and richness to the filling.
1 cup Light Brown Sugar Sweetens the mixture and contributes depth of flavor.
2 large Eggs Helps bind the ingredients and create a fluffy texture.
1 tbsp Pumpkin Pie Spice Infuses the cake with warm, seasonal flavor.

Topping Ingredients

1 box Yellow Cake Mix Forms the top layer creating a delicious contrast.
1/2 cup Melted Butter Drizzled over the top for a golden crunch.
1 cup Graham Crackers or Pecans Adds texture and flavor to the topping.
1/2 cup Toffee Bits (optional) For an additional sweet crunch if desired.

Method

Preparation

Preheat your oven to 350 degrees F.
Coat a 9x13 baking pan with nonstick spray and set aside.
In a large bowl, combine the pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir until smooth.
Pour the combined mixture into the prepared pan.

Assembly

Sprinkle the entire box of yellow cake mix on top of the pumpkin mixture.
Top with coarsely crushed graham crackers or pecans and optional toffee bits.
Drizzle the melted butter evenly over the top.

Baking

Bake in the preheated oven for 45-50 minutes until the center is set and the edges are lightly browned.

Serving

Serve warm or at room temperature, optionally with ice cream or whipped cream.

Storage

Store any remaining cake airtight in the refrigerator for up to 3 days.

Notes

For an added indulgence, consider serving with a drizzle of caramel sauce. This cake is perfect for Thanksgiving, Halloween parties, or cozy gatherings.