Print

Pumpkin Dump Cake

Pumpkin Dump Cake - recipe card
Print Recipe

This pumpkin dump cake is a warm, comforting dessert with a creamy pumpkin custard base and a crisp, buttery crumb topping. Perfect for fall gatherings, it requires minimal effort yet delivers rich pumpkin spice flavor in every bite.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 box (15.25 oz) yellow cake mix (standard 9x13 size)
  • 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F / 177°C. Lightly grease an 8×8-inch baking dish with butter or non-stick spray; this prevents sticking and ensures easy cleanup.
  2. In a large bowl, whisk together 1 can (15 oz) pumpkin puree, 3/4 cup granulated sugar, 1/2 cup whole milk, 1 large egg, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon kosher salt until smooth. The mixture should be well combined with no streaks of egg or spice.
  3. Pour the pumpkin mixture into the prepared baking dish and spread it evenly with a spatula to form an even base layer.
  4. Evenly sprinkle the dry yellow cake mix over the pumpkin layer. Do not stir or mix it in; the cake mix should cover the surface completely to create the crumb topping.
  5. Scatter the cold butter cubes evenly over the cake mix. Place them about 1 inch apart so the butter melts into the mix during baking, forming a golden, crunchy topping.
  6. If using, sprinkle 1/2 cup chopped pecans over the top for added texture and nutty flavor. Gently press them into the buttered cake mix so they adhere.
  7. Bake on the middle rack for 40-45 minutes, until the top is deep golden brown and the edges are bubbly. The center should be set but still slightly jiggly when shaken gently; a toothpick inserted near the center should come out with moist crumbs, not wet batter.
  8. Remove from the oven and let cool on a wire rack for at least 15 minutes before serving. This allows the filling to set properly, making slicing easier. Serve warm or at room temperature.

Notes

Store leftovers covered in the refrigerator for up to 4 days. To reheat, place a portion in a microwave-safe dish and heat on high for 30-45 seconds. Alternatively, reheat in a 300°F / 149°C oven for 10 minutes. For longer storage, freeze the cooled dump cake in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Keywords: pumpkin dump cake, dump cake recipe, pumpkin dessert, easy fall dessert, pumpkin spice, butter cake, crumb topping, American dessert, autumn baking, gluten-free option

Find it online: https://copycatkitchenco.com/pumpkin-dump-cake/