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The Best Easy Pumpkin Dump Cake with Cake Mix

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This easy pumpkin dump cake with cake mix comes together in under 10 minutes using pantry staples. The canned pumpkin and evaporated milk create a soft, spiced custard on the bottom while the dry cake mix transforms into a golden, slightly crunchy topping.

Ingredients

Scale
  • 1 can (15 oz) pumpkin purée
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans or walnuts (optional)
  • ¾ cup salted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Spray a 9×13-inch baking dish generously with nonstick cooking spray.
  2. Make the pumpkin layer. In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, and salt. Whisk until smooth and fully combined. The mixture should be thick but pourable, like a thin pancake batter.
  3. Pour the pumpkin mixture into the prepared baking dish. Use a rubber spatula to spread it evenly into all corners. Give the dish a gentle shake to level it out.
  4. Sprinkle the dry cake mix evenly over the top. Don’t dump it all in one spot. Sprinkle it evenly across the entire surface, covering the pumpkin layer completely. Break up any clumps with your fingers as you go.
  5. Add the nuts (if using). Sprinkle the chopped pecans or walnuts evenly over the dry cake mix layer.
  6. Drizzle the melted butter over everything. Pour the melted butter slowly and evenly across the top. Try to cover as much of the cake mix as possible. Don’t stir it—just let the butter soak down through the dry mix on its own.
  7. Bake for 45-55 minutes. The cake is done when the top is golden brown and the edges are bubbly. The center should be set but still slightly jiggly—it will continue to set as it cools. If the top is browning too quickly around the 40-minute mark, tent loosely with aluminum foil for the remaining time.
  8. Cool for at least 20 minutes before serving. Let it rest to allow the pumpkin layer to firm up. Serve warm or at room temperature.

Notes

Don’t stir the cake mix into the pumpkin layer. Melt the butter slowly. Check for doneness with a gentle jiggle. Let it cool properly. Use a glass or ceramic dish for even baking. If the top isn’t browning after 40 minutes, brush a little melted butter over pale spots and bake for 5 more minutes.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, cake mix recipe, fall dessert, pumpkin spice, dump cake

Find it online: https://gleefulfork.com/the-best-easy-pumpkin-dump-cake-with-cake-mix/