Description
This impossibly easy pumpkin dump cake layers spiced pumpkin puree with a buttery, crisp cake topping. The top bakes up golden and crunchy with a tender, custard-like pumpkin base underneath. Every spoonful delivers warm fall spices and rich pumpkin flavor with a satisfying texture contrast.
Ingredients
- 1 can (15 oz / 425g) 100% pure pumpkin puree, not pumpkin pie filling
- 1 can (12 fl oz / 354ml) evaporated milk
- 1 box (15.25 oz / 432g) yellow cake mix, dry, unprepared
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 cup (1 1/2 sticks / 170g) unsalted butter, cold, cut into 16 thin pats
Instructions
- Preheat the oven to 350°F / 177°C and position a rack in the center. Generously grease a 9×13-inch baking dish with butter or nonstick baking spray, making sure to coat the corners and sides fully so the cake releases cleanly after baking.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, and pumpkin pie spice until completely smooth and uniform in color, about 30 seconds. The mixture will be loose and pourable, similar to a thin custard base.
- Pour the pumpkin mixture into the prepared baking dish and use a spatula to spread it into an even layer, scraping the bowl to get every last bit of the spiced pumpkin into the dish.
- Sprinkle the dry yellow cake mix evenly over the entire surface of the pumpkin mixture, using your fingers or a spoon to break up any large clumps. Do not stir or mix the cake mix into the pumpkin; it must remain as a distinct dry layer on top.
- Arrange the cold butter pats evenly across the surface of the dry cake mix, spacing them about 1 inch apart so the butter melts and distributes over the topping as it bakes. Make sure the pats are cold from the refrigerator, as cold butter melts more gradually and creates a better crust.
- Carefully transfer the dish to the preheated oven and bake for 45 to 50 minutes. The cake is done when the top is deeply golden brown with a crisp, crackly surface and the pumpkin layer no longer jiggles when you gently shake the dish.
- Remove the dish from the oven and place it on a wire rack. Let the dump cake rest for at least 15 minutes before serving; this allows the pumpkin base to set and thicken slightly while the topping firms up into a crunchy crust.
- Serve warm, scooping portions with a large spoon so each serving includes both the crisp, buttery topping and the soft pumpkin layer underneath. Top with vanilla ice cream or lightly sweetened whipped cream if desired.
Notes
Store leftovers covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 45-60 seconds on medium power, or in a 300°F / 149°C oven for 10-12 minutes to restore the crisp topping. This dump cake can be assembled up to 4 hours ahead and refrigerated before baking; add 5-8 minutes to the bake time if baking straight from the fridge. Freezing is not recommended as the topping loses its crunch upon thawing. For best texture, serve warm the same day it is baked.
Nutrition
- Calories: 684
- Sugar: 48g
- Sodium: 671mg
- Unsaturated Fat: 23g
- Carbohydrates: 82g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 107mg
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