Description
This easy pumpkin dump cake takes just 5 minutes to prep! Layer pumpkin filling with cake mix and butter for a magical fall dessert with crispy top and creamy center.
Ingredients
Base Filling:
- 1 can (15 oz) pumpkin purée (get the plain stuff, not pie filling)
- 1 can (12 oz) evaporated milk
- 1 cup packed light brown sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
Topping:
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (skip if someone’s allergic)
Instructions
1. Prep Your Pan (1 minute) Preheat your oven to 350°F and generously grease your 9×13 inch baking dish. I like using butter for extra flavor, but cooking spray works perfectly too.
2. Mix the Base (2 minutes) Whisk everything together in a big bowl until smooth. Mine never looks perfectly smooth because I’m impatient, but it still works. The orange color always makes me happy.
3. Pour and Spread (30 seconds) Dump this into your greased pan. I use a spatula to spread it around, but honestly, it’ll even out in the oven anyway.
4. The Magic Part (1 minute) Sprinkle that whole box of cake mix right on top. DO NOT MIX. I repeat – don’t touch it. Just let it sit there looking like weird yellow dust.
5. Add Crunch (30 seconds) Toss on the pecans if you’re using them. My kids pick them off, but they still add flavor while baking.
6. Butter Time (30 seconds) Pour that melted butter all over everything. Some spots will look dry and that’s totally fine. Don’t stress about it.
7. Bake It (45-50 minutes) Stick it in the oven and wait. Top should turn golden brown and look crusty. Don’t keep opening the door – just let it do its thing.
Notes
Take eggs out early so they’re not cold from the fridge
Check that you grabbed plain pumpkin, not the pie filling with spices already in it
Let the butter cool down a bit after melting so it doesn’t cook the eggs
Top should be golden but don’t expect it to be like regular cake – the bottom stays gooey
- Prep Time: 5 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/20 of pan)
- Calories: 280
- Sugar: 22g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg