Pumpkin Dump Cake
This easy Pumpkin Dump Cake is warm, cozy, and made with just a few simple ingredients. With layers of spiced pumpkin, buttery cake mix, and toffee pieces, it’s an easy treat that’s perfect for holiday gatherings or weeknight cravings. If you’re looking for a quick and delicious pumpkin dessert, this one’s a must-try!
Ingredients
- 1 (15 ounce) can pure pumpkin (not pumpkin pie filling)
- 1 (12 ounce) can evaporated milk
- ¾ cup packed light brown sugar
- 3 large eggs
- 3 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 (15.25 ounce) box yellow cake mix OR spice cake mix
- 1 cup unsalted butter (melted)
- Chopped pecans, walnuts, or toffee bits for topping (if desired)
Instructions
- Preheat oven to 350ºF. Lightly spray a 9×13-inch baking pan or glass dish with non-stick cooking spray.
- In a large bowl, add the pumpkin, evaporated milk, brown sugar, eggs, pumpkin pie spice, and salt. Stir well to combine and then pour mixture into prepared pan and spread in an even layer.
- Sprinkle cake mix over top of pumpkin mixture and if using toffee bits or nuts, sprinkle on top of cake mix. Drizzle the melted butter evenly over the top of cake mix (it's ok if there are a few dry spots).
- Bake for 45-50 minutes, or until the edges of the cake are set and the center is mostly set (it will still be slightly gooey). Remove from the oven and allow to cool completely (while you can serve this warm, it won't have time to set and will scoop out in blobs). Serve with caramel sauce and/or vanilla ice cream, if desired.
Video
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to four days.
- Freezer: You can freeze pumpkin dump cake for up to two months. Wrap tightly in plastic wrap and foil or place in a freezer-safe container. Thaw overnight in the fridge before reheating.
- To reheat: Warm individual portions in the microwave for 20–30 seconds or bake in a 300°F oven until heated through.
- See my tips and tricks for making this Pumpkin Dump Cake above the recipe box.