Pumpkin Dump Cake

This amazing pumpkin dump cake recipe only requires a few ingredients, is easy to make, and is a big hit with the family and friends.

This is a great recipe to make with kids and serve at parties. Obviously this would be great at your Halloween or Thanksgiving dessert spread. My caramel apple dump cake is also a delicious fall treat!

Ingredients

For this simple cake you will need:

• Pumpkin Puree. Make sure you don't accidentally buy pumpkin pie filling! You just want pure pumpkin puree.
• Evaporated Milk. This milk will help serve as the base for the pumpkin custardy layer.
• Light Brown Sugar. I prefer to use brown sugar when cooking with pumpkin, I think the warmth of the molasses in the sugar pairs well.
• Large Eggs. You'll need some large eggs at room temperature.
• Pumpkin Pie Spice. You can use store bought or make a blend of ground cinnamon, nutmeg, ginger, allspice and cloves I have a recipe for pumpkin pie spice.
• Pure Vanilla Extract. Just a smidge is needed!
• Box Yellow Cake Mix. Use any brand of a standard 15.25oz size of yellow cake mix. You could also use a spice cake mix. You'll just need the dry cake mix, none of the ingredients on the back of the box.
• Butter. We will brown the butter which cooks the milk solids creating a nutty, caramelized flavor. You could just use melted butter if you prefer not to brown it.
• Nuts. I suggest using chopped pecans or walnuts.

You could serve this pumpkin dump cake with whipped cream, ice cream, even some caramel sauce!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat oven to 350F/180C. Grease a 9"X13" baking dish with non-stick cooking spray and set aside. 

In a large bowl mix together the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla extract. Make sure to mix until trace of egg yolk is left behind.

Pour the pumpkin custard mixture into the prepared pan then sprinkle the box of cake mix evenly on top. Then scatter the chopped nuts.

In a medium pot over medium heat brown the butter. Here is a post with step-by-step photos to brown butter.  

Drizzle the brown butter on top of the cake mix, as best as you can.

Bake for 45-50 minutes, until the cake is fully cooked through, if you jiggle the pan the cake should be set. Let cool for at least 15 minutes, you can serve it warm or cool then chill it.

I love it chilled from the refrigerator served with whipped cream. Store leftovers in the fridge covered for up to 4 days.

My friends loved this pumpkin dump cake- the creamy pumpkin bottom and slightly crunchy topping is delicious!

FAQ and Tips for Success

• Make sure to use room temperature ingredients so they all combine evenly.
• Before using the evaporated milk shake the can so its all combined.
• Whipped Cream, Vanilla Ice Cream and Caramel Sauce are all great toppings

More pumpkin recipes

• Pumpkin Banana Bread
• Pumpkin Dip
• Pumpkin Muffins
• My Friend Danielle's Pumpkin Chocolate Chip Cake looks delicious

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

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