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Pumpkin Dump Cake

A warm and comforting pumpkin dump cake with a luscious pumpkin-spiced filling and a golden brown crust, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 1 can 15 oz pumpkin puree Use 100% pure pumpkin purée without additives for the best flavor.
  • 1 can 12 oz evaporated milk Opt for organic brands to enhance the quality of your cake.
  • 3 large eggs Can be substituted with 1/4 cup applesauce per egg for a vegan version.
  • 1 cup granulated sugar Can be replaced with monk fruit or coconut sugar for a lower glycemic index.
  • 1 teaspoon ground cinnamon Ensure spices are fresh for optimal flavor.
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 box 18.25 oz yellow cake mix Swap for gluten-free baking mix for gluten-free version.
  • 1 cup unsalted butter, melted Key for creating a rich, crispy top.
  • 1 cup chopped nuts Optional, for added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger. Whisk until smooth.
  3. Pour the pumpkin mixture into a greased 9x13-inch baking dish.
  4. Evenly sprinkle the dry cake mix over the top.
  5. Drizzle the melted butter generously over the cake mix.
  6. If desired, sprinkle chopped nuts over the top.
Baking
  1. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the filling is set.
Serving
  1. Allow the cake to cool slightly before serving. Serve warm or at room temperature.

Notes

To reheat, place in an oven at 350°F for 10-15 minutes. Can be frozen for up to 3 months.