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–+ servings

Pumpkin Dump Cake

A cozy, no-fuss fall dessert with a silky pumpkin custard base and a buttery, golden crumb topping. Just layer, bake, and serve warm with whipped cream or vanilla ice cream.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

  • 1 can (15 oz) pumpkin puree (100% pure)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger (optional)
  • 1/4 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • 3/4 cup unsalted butter, cold and sliced thin
  • Whipped cream or vanilla ice cream, for serving (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  • In a mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger (if using), and salt until smooth.
  • Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
  • Evenly sprinkle the dry yellow cake mix over the pumpkin layer, breaking up any clumps as needed. Do not stir.
  • Arrange the thin slices of cold butter evenly over the entire surface of the cake mix to promote even browning.
  • Bake on the center rack for 50–60 minutes, until the top is golden brown and the filling is mostly set with a slight jiggle in the center.
  • Let the cake cool for 15–20 minutes to set. Serve warm with whipped cream or vanilla ice cream if desired.

Nutrition

Serving: 1squareCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 320mgFiber: 2gSugar: 28g
Keyword Dump Cake, Easy Dessert, Fall Baking, Fall Dessert, Pumpkin Dump Cake, Thanksgiving Dessert
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