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A simple, layered pumpkin dessert with a smooth pumpkin custard base and a crumbly, buttery cake topping sprinkled with nuts and pumpkin pie spice, perfect for fall and an easy alternative to pumpkin pie.

Ingredients

Scale
  • 30 ounces pumpkin puree (850g)
  • 12 ounces evaporated milk (354mL)
  • 4 large eggs
  • 1½ cups granulated sugar (300g)
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 box yellow cake mix (13 to 15 ounces)
  • 1 cup salted butter (227g)
  • 1 cup chopped walnuts or pecans
  • Whipped cream (for serving)
  • Vanilla ice cream (for serving)

Instructions

  1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish with cooking spray.
  2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and pumpkin pie spice until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  4. Sprinkle the entire box of dry yellow cake mix evenly over the pumpkin layer. Optionally dust additional pumpkin pie spice on top.
  5. Melt the butter and drizzle it evenly over the cake mix, or grate/cut cold butter and scatter it evenly across the top for a flaky texture.
  6. Sprinkle chopped walnuts or pecans evenly over the topping; add up to an extra ½ cup for more crunch if desired.
  7. Bake at 350°F for about 1 hour until the top is golden and slightly crisp.
  8. Allow the cake to rest and cool for 20–60 minutes to set before slicing.
  9. Serve warm, optionally with whipped cream or vanilla ice cream.

Notes

Always use canned pumpkin puree, not pumpkin pie filling, to ensure correct texture and flavor balance., Use dry cake mix; do not add any liquids to it before sprinkling on top., For a deeper fall flavor, swap yellow cake mix for spice cake mix., For a pumpkin-chocolate variation, use chocolate cake mix instead of yellow., For extra crunch, grate cold butter over the dry cake mix instead of melted butter., Add Toffee Bits or an oat streusel on top before baking for a salty-sweet twist., You can omit nuts if needed or substitute with toasted oats or crushed gingersnaps., Cake can be stored covered at room temperature for up to 2 days or refrigerated for 3–4 days., Reheat slices in microwave for 15–30 seconds before serving to enjoy fresh-baked warmth., Pumpkin dump cake can be frozen in a freezer-safe dish, wrapped tightly with plastic wrap and foil, and thawed overnight in the fridge before reheating.

Nutrition

Find it online: https://gingerbaking.com/easy-pumpkin-dump-cake-recipe/