Pumpkin Dump Cake
Pumpkin dump cake made easy with gooey pumpkin filling, buttery topping, pecans & caramel. A cozy fall dessert ready in under an hour!
Equipment
- 9x13-inch baking dish
- Large mixing bowl (for pumpkin filling)
- Whisk (for mixing)
- Spatula (for scraping and spreading)
- Measuring cups and spoons
- Wire cooling rack
- Oven
- Ice cream scoop or spoon (for serving)
Ingredients
- 1 can 15 oz pumpkin purée
- 1 can 12 oz evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 box yellow cake mix
- 3/4 cup unsalted butter melted
- 1 cup chopped pecans
- Caramel sauce for drizzling
- Vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk 🎃 pumpkin purée, 🥛 evaporated milk, 🥚 eggs, 🍬 sugar, 🍂 cinnamon, 🍂 nutmeg, 🍂 ginger, and 🧂 salt until smooth.
- Pour mixture into prepared baking dish.
- Sprinkle 🧁 cake mix evenly over the pumpkin filling. Do not stir.
- Drizzle 🧈 melted butter evenly on top, covering as much of the cake mix as possible.
- Scatter 🌰 pecans over the top.
- Bake for 50–55 minutes until golden brown and set in the center.
- Cool slightly before serving. Top with 🍨 vanilla ice cream and drizzle with 🍯 caramel sauce.
