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Easy Pumpkin Dump Cake

A close-up of a slice of pumpkin dump cake with a bite taken out, drizzled with caramel and dusted with powdered sugar.
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A simple, one-pan fall dessert featuring spiced pumpkin and a buttery cake mix topping, perfect for any occasion.

Ingredients

Scale
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 box (15.25 ounces) 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 pan.
  2. In a large bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until well combined. Pour this mixture into the prepared baking pan.
  3. Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not stir.
  4. If using, sprinkle the chopped nuts over the cake mix.
  5. Pour the melted butter evenly over the dry cake mix and nuts.
  6. Bake for 50-60 minutes, or until the topping is golden brown and the pumpkin filling is set and bubbly. A toothpick inserted into the center should come out clean.
  7. Let the cake cool for at least 15-20 minutes before serving.

Notes

  • You can use any brand of yellow cake mix.
  • Serve warm with vanilla ice cream or whipped cream.
  • This dessert can be assembled a day in advance and baked before serving. Store any leftovers covered in the refrigerator for up to 3 days.

Nutrition

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