🎃Pumpkin Dump Cake: The Ultimate Fall Dessert 🍂
🍁 Fall is in the air, and you know what that means—time for pumpkin EVERYTHING! 🎃 One of my all-time favorite treats to whip up is this Pumpkin Dump Cake. It’s ridiculously easy to make and hits that sweet spot between a creamy pumpkin pie and a crumbly, buttery cake. 😍
Pumpkin Dump Cake. It’s made by layering a creamy spiced pumpkin base on the bottom and topping it with dry cake mix, often with butter or nuts for a crumbly, golden topping. It’s easy to make and a fall favorite! 🎃🍰
I love serving this at gatherings or cozy family dinners—it’s always a crowd-pleaser! Plus, it makes the house smell AMAZING while it bakes.
Seriously, it’s THAT easy. Dump it, bake it, and dig in. This dessert has become a fall tradition in my home—I hope it becomes one in yours too! 🧡
PrintPumpkin Dump Cake
Ingredients
- Pumpkin Layer:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- Topping:
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. 🧈
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and spices until smooth. Pour this creamy mixture into the prepared baking dish. 🎃
- Sprinkle the dry cake mix evenly over the pumpkin layer—don’t mix it! Just let it sit there like a cozy blanket.
- Drizzle the melted butter over the cake mix, covering as much as possible. If you’re feeling fancy, sprinkle the nuts on top for an extra crunch! 🌰
- Pop it in the oven and bake for 50-60 minutes, or until the top is golden brown and the pumpkin layer is set. Your kitchen will smell like autumn magic! 🍂
- Let it cool slightly before serving. It’s perfect warm or at room temperature, especially with a dollop of whipped cream or a scoop of vanilla ice cream. 🍨
