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Pumpkin Dump Cake

Pumpkin dump cake with a creamy, custard-like spiced pumpkin layer baked under a golden buttery cake crust. Easy to assemble with evaporated milk and eggs, then topped with toasted pecans.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

pumpkin puree
  • 1 can (15 oz) pumpkin puree
evaporated milk
  • 1 can (12 oz) evaporated milk
eggs
  • 3 large eggs
granulated sugar
  • 1 cup granulated sugar
pumpkin pie spice
  • 2 tsp pumpkin pie spice
ground cinnamon
  • 1 tsp ground cinnamon
salt
  • 0.5 tsp salt
yellow cake mix
  • 1 box (15.25 oz) yellow cake mix
unsalted butter
  • 0.75 cup unsalted butter melted
pecans
  • 1 cup pecans chopped

Equipment

  • 1 sheet pan

Method
 

Prep the pan and heat the oven
  1. Preheat the oven to 350 F (175 C) and grease a 9x13-inch baking dish.
Make the pumpkin custard layer
  1. Whisk the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, ground cinnamon, and salt until smooth, with no visible lumps.
  2. Pour the pumpkin mixture into the prepared dish and spread it into an even layer.
Dump on the cake topping
  1. Sprinkle the yellow cake mix evenly over the top without stirring, so the dry mix stays as a layer.
  2. Drizzle the melted unsalted butter over the cake mix, covering as much of the surface as possible so it looks dotted and glossy.
  3. Scatter the chopped pecans on top in an even layer.
Bake and cool
  1. Bake for 50 to 60 minutes at 350 F (175 C) until the top is golden and the center is set.
  2. Cool for at least 15 minutes before serving so the custard firms up.
Serve
  1. Serve warm.

Notes

Pro tip: for the smoothest custard layer, whisk the pumpkin mixture until the sugar and spices fully dissolve. Store covered in the refrigerator up to 4 days; rewarm individual portions in the microwave. Freezing is not recommended because the custard can soften and weep after thawing. For a lighter swap, use low-fat evaporated milk and reduce butter slightly for a less rich topping.