Description
This Pumpkin Dump Cake is a delightful and easy-to-make fall dessert featuring a creamy pumpkin base topped with a crunchy yellow cake mix and butter crust. Enhanced with pumpkin pie spice and optional toffee or pecan crunch, it’s perfect for cozy gatherings and holiday celebrations.
Ingredients
Scale
Pumpkin Base
- 1 (15 ounce) can pure Pumpkin
- 1 (10 ounce) can Evaporated Milk
- 1 cup light brown sugar
- 3 eggs
- 3 teaspoons pumpkin pie spice
Topping
- 1 box yellow cake mix
- 1 cup (2 sticks) butter, melted
- 1 cup coarsely crushed graham crackers or pecans
- 1/2 cup toffee bits (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray to prevent sticking and set it aside.
- Mix Pumpkin Base: In a large mixing bowl, combine the canned pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir well until all ingredients are fully incorporated. Pour this mixture evenly into the prepared baking pan.
- Add Dry Topping: Evenly sprinkle the entire box of yellow cake mix over the pumpkin mixture in the pan, making sure to cover the surface completely.
- Top with Crunch: Sprinkle the coarsely crushed graham crackers or pecans and, if using, the toffee bits over the cake mix layer for added texture and flavor.
- Pour Butter: Drizzle the melted butter evenly over the entire top layer to help it brown beautifully and create a rich crust as it bakes.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes. The dump cake is done when the center is set and the edges are lightly browned.
- Serve: Remove from oven and let cool slightly. Serve warm or at room temperature for a comforting fall dessert.
Notes
- Use fresh pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves for authentic flavor.
- For added texture, substitute or mix pecans and graham crackers as topping.
- Toffee bits provide a sweet crunch but can be omitted for a nut-free version.
- Serve with whipped cream or vanilla ice cream for an extra treat.
- Store leftovers covered in the refrigerator for up to 4 days.
