Description
This impossibly easy dump cake combines spiced pumpkin pie filling, buttery yellow cake mix, and melted butter into a warm, spoonable dessert. The top becomes golden and crisp while the center stays lush and custard-like. Each bite delivers the nostalgic flavor of pumpkin pie with half the effort.
Ingredients
- 1 (15 oz) can pure pumpkin puree, not pumpkin pie filling
- 1 (12 oz) can evaporated milk, full-fat
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 1 (15.25 oz) box yellow cake mix, standard dry mix
- 3/4 cup unsalted butter, melted (1 1/2 sticks)
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 350°F / 177°C. Grease a 9×13-inch baking dish with butter or nonstick cooking 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 canned pumpkin, evaporated milk, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk vigorously for 60 to 90 seconds until the mixture is completely smooth with no streaks of egg visible.
- Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer with a rubber spatula, gently tapping the dish on the counter to release any air bubbles.
- Sprinkle the dry yellow cake mix evenly over the entire surface of the pumpkin mixture. Do not stir. Use your fingertips or the back of a spoon to gently distribute the powder into a uniform layer, breaking up any large clumps.
- Drizzle the melted butter evenly over the dry cake mix, working in a slow circular motion from edge to edge. Aim to cover every visible patch of dry mix; uncovered powder will bake into pale, dry spots instead of a crisp golden topping.
- Bake on the center rack at 350°F / 177°C for 45 to 50 minutes. The cake is done when the topping is deeply golden brown, the edges are bubbling, and the center has a slight wobble when the dish is gently shaken, similar to set custard.
- A toothpick inserted into the center should come out with only moist crumbs attached, not wet batter. If the topping is browning too quickly before the center sets, loosely tent the dish with foil for the final 10 minutes.
- Remove the dump cake from the oven and let it rest on a wire rack for 10 to 15 minutes. This resting period allows the pumpkin layer to finish setting and makes the cake much easier to scoop. Serve warm, spooned into bowls, topped with whipped cream or vanilla ice cream if desired.
Notes
Store leftover pumpkin dump cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. To freeze, allow the cake to cool completely, then cover the dish tightly with a layer of plastic wrap followed by aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat individual portions in the microwave on medium power for 45 to 60 seconds until warmed through, or reheat the whole dish in a 300°F / 149°C oven for 15 to 20 minutes until heated through. If you prefer a crispier topping after refrigerating, place servings under the broiler for 1 to 2 minutes, watching carefully to prevent burning.
Nutrition
- Calories: 589
- Sugar: 51g
- Sodium: 573mg
- Unsaturated Fat: 16g
- Carbohydrates: 76g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 142mg
Keywords: pumpkin dump cake, 3 ingredient pumpkin dump cake, pioneer woman pumpkin dump cake, easy pumpkin dessert, pumpkin dump cake with cake mix, butter pumpkin cake, fall dessert recipes, Thanksgiving dessert, yellow cake mix pumpkin, no egg pumpkin dessert, quick pumpkin cobbler, pumpkin pie dump cake