Description
This Easy Pumpkin Dump Cake recipe is a simple, crowd-pleasing dessert perfect for fall gatherings, featuring a creamy pumpkin custard base topped with a buttery, golden cake crust. With warm spices like cinnamon, nutmeg, and ginger, it’s a delightful twist on traditional pumpkin pie that’s quick to assemble and delicious to serve with whipped cream or vanilla ice cream.
Ingredients
Scale
Custard Mixture
- 1 (15 oz) can pumpkin purée
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp salt
Topping
- 1 box yellow cake mix
- 1 cup (2 sticks) melted butter
- ½ cup chopped pecans (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Pumpkin Custard: In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until the mixture is completely smooth and evenly combined.
- Pour Custard into Dish: Pour the pumpkin custard mixture into the prepared 9×13-inch baking dish, spreading it out evenly.
- Add Cake Mix Layer: Sprinkle the dry yellow cake mix evenly over the pumpkin custard layer, ensuring full coverage for a nice crust.
- Drizzle Melted Butter: Drizzle the melted butter evenly over the top of the cake mix, covering as much area as possible to help the cake topping bake into a golden crust.
- Add Pecans: If using, sprinkle the chopped pecans evenly on top of the buttered cake mix for added texture and flavor.
- Bake the Cake: Bake in the preheated oven for 50 to 55 minutes, or until the topping is golden brown and the center of the custard is set and no longer jiggly.
- Cool and Serve: Allow the cake to cool slightly before serving. This pumpkin dump cake is best enjoyed warm with whipped cream or a scoop of vanilla ice cream.
Notes
- For a spicier twist, try using a spice cake mix instead of yellow cake mix.
- Pecans can be substituted with walnuts or crushed gingersnaps for different textures and flavors.
- Adding a swirl of caramel sauce before baking adds a gooey sweetness to the cake.
- This dessert stores well covered in the refrigerator for up to 4 days; reheat gently before serving.
- Best served warm, but can also be enjoyed chilled for a firmer texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert recipe, pumpkin spice dessert, quick pumpkin cake
