Print

Easy Pumpkin Dump Cake

A close-up of a slice of pumpkin dump cake on a white plate, showcasing the crumb topping and pumpkin filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and delicious fall dessert made with pantry staples and a box cake mix. Perfect for Thanksgiving potlucks or any cozy gathering.

Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup (2 sticks) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until well combined. Pour this mixture into the prepared baking dish.
  3. Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
  4. If using, sprinkle the chopped nuts over the cake mix.
  5. Pour the melted butter evenly over the cake mix and nuts.
  6. Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  7. Let the cake cool slightly before serving. It is delicious served warm with whipped cream or vanilla ice cream.

Notes

  • This dessert can be assembled ahead of time and refrigerated. Bake when ready to serve.
  • Leftovers can be covered and stored in the refrigerator for up to 3 days.
  • For a gluten-free option, use a gluten-free yellow cake mix.

Nutrition

Find it online: https://delicerecipe.com/pumpkin-dump-cake/