Description

Pumpkin Dump Cake is an easy and delicious fall dessert that combines the warm flavors of pumpkin pie spice with a buttery yellow cake topping. Made by layering simple ingredients like canned pumpkin, evaporated milk, and yellow cake mix in a baking pan, this dessert bakes into a moist, flavorful cake with a crisp topping of crushed graham crackers or pecans and optional toffee bits.

Ingredients

Scale

Pumpkin Mixture

1 (15 ounce) can pure Pumpkin
1 (10 ounce) can Evaporated Milk
1 cup light brown sugar
3 eggs
3 teaspoons pumpkin pie spice

Topping

1 box yellow cake mix
1 cup (2 sticks) butter, melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray to prevent sticking and set it aside.
Mix Pumpkin Base: In a large mixing bowl, combine the canned pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir well until all ingredients are fully incorporated. Pour this mixture evenly into the prepared baking pan.
Add Dry Topping: Evenly sprinkle the entire box of yellow cake mix over the pumpkin mixture in the pan, making sure to cover the surface completely.
Top with Crunch: Sprinkle the coarsely crushed graham crackers or pecans and, if using, the toffee bits over the cake mix layer for added texture and flavor.
Pour Butter: Drizzle the melted butter evenly over the entire top layer to help it brown beautifully and create a rich crust as it bakes.
Bake: Place the pan in the preheated oven and bake for 45-50 minutes. The dump cake is done when the center is set and the edges are lightly browned.
Serve: Remove from oven and let cool slightly. Serve warm or at room temperature for a comforting fall dessert.

Notes

Pumpkin Dump Cake is a simple and quick dessert that uses convenience ingredients for ease without compromising flavor.
For a nut-free version, omit the pecans and substitute with extra graham crackers or skip the topping.
Toffee bits add a lovely caramelized sweetness and crunchy texture but are optional.
Use fresh pumpkin pie spice or a pre-mixed blend depending on your preference.
Make sure to evenly distribute the melted butter to ensure a crisp, golden crust.

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 461
Sugar: 35.3 g
Sodium: 395 mg
Fat: 21.6 g
Saturated Fat: 11.5 g
Unsaturated Fat: around 9.5 g
Trans Fat: 0 g
Carbohydrates: 62.1 g
Fiber: 2.1 g
Protein: 6.5 g
Cholesterol: 88 mg