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Pumpkin Dump Cake

Pumpkin dump cake with a creamy, custard-like spiced pumpkin layer and a golden, buttery cake crust. Made by pouring pumpkin filling, topping with cake mix, then baking until the center is set and the top turns golden.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin layer
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
Cake crust and topping
  • 1 box (15.25 oz) yellow cake mix
  • 0.75 cup unsalted butter
  • 1 cup chopped pecans
  • 1 whipped cream optional for serving
  • 1 vanilla ice cream optional for serving

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 350 F (175 C) and grease a 9x13-inch baking dish.
  2. Make sure the oven is fully preheated before baking so the center sets properly.
Mix the pumpkin custard
  1. Whisk the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, ground cinnamon, and salt until smooth.
  2. Whisk until no streaks remain for an even custard texture after baking.
Assemble the dump cake
  1. Pour the pumpkin mixture into the prepared dish and spread it into an even layer.
  2. Sprinkle the yellow cake mix evenly over the top without stirring.
  3. Drizzle the melted unsalted butter over the cake mix, covering as much of the surface as possible.
  4. Scatter the chopped pecans on top.
Bake and cool
  1. Bake for 50 to 60 minutes, until the top is golden and the center is set.
  2. Cool for at least 15 minutes before serving to let the custard firm up.
Serve
  1. Serve warm with whipped cream or vanilla ice cream.

Notes

Pro tip: for the best texture, whisk the pumpkin mixture until fully smooth, then resist stirring once the cake mix is added—this is what creates the crust. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave. Freezing is yes—freeze baked and cooled slices up to 2 months, thaw overnight in the fridge and reheat. For a dairy-light swap, use evaporated milk labeled lactose-free or substitute a lactose-free evaporated milk for the same measurements.