Pumpkin Dump Cake
This Pumpkin Dump Cake with spice cake mix has ALL of the fall flavors. Incredibly easy recipe that will quickly become your go-to fall dessert! Made with minimal ingredients with bakery worthy results.
Servings 12
Equipment
Ingredients
- 29 oz can pumpkin puree
- 3 large eggs
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 12 oz evaporated milk
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 18.25 oz package spice cake mix
- 1/2 cup butter melted
- whipped cream optional
Instructions
- Preheat the oven to 350 degrees.
- Mist a 9×13 pan with baking spray and set aside.
- Combine the pumpkin puree, eggs, sugars, evaporated milk, cinnamon, and pumpkin pie spice in a medium measuring bowl. Whisk to combine fully.
- Pour the pumpkin mixture into the bottom of your prepared pan.
- In a clean bowl, use a fork to toss the cake mix with the melted butter until the mix starts to form clumps.
- Evenly spread the mix over the top of the pumpkin mixture.
- Bake for 60 minutes, or until the top is golden brown.
- Allow the cake to come to room temperature. Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Serve chilled with whipped topping.
Notes
What if I can’t find spice cake mix?
No problem! You can substitute the spice cake mix with either pumpkin cake mix or a yellow cake mix. The yellow mix will produce a slightly different flavor, but will be equally delicious.
Toppings for dump cakes?
We like to serve this easy cake with a dollop of whipped cream or cool whip. However, if you want to add a nice little crunch to the texture, you could add some chopped pecans with the cake mix before baking.
How long does a dump cake last?
If you store the cake covered and in the refrigerator it will last up to 4 days. Which makes this the perfect make-ahead Thanksgiving dessert recipe.