Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick spray.
Step 2: Make the Pumpkin Layer
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
Pour into the prepared baking dish and spread evenly.
Step 3: Add the Cake Mix
Sprinkle the yellow cake mix evenly over the pumpkin layer. Don’t mix!
Step 4: Drizzle & Sprinkle
Drizzle the melted butter evenly over the cake mix. Sprinkle with pecans and cinnamon (if using).
Step 5: Bake
Bake for 50-60 minutes, or until golden brown and the filling is set. The edges should be crisp, and the center should no longer jiggle.
Step 6: Cool & Serve
Let cool for 15-20 minutes before serving. Enjoy warm or at room temperature!
Cook’s Notes
- Even Butter Coverage: Ensure the melted butter is evenly distributed for a crisp topping. Use a spoon to spread if needed.
- Pumpkin Pie Spice Substitute: Use a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have pumpkin pie spice.
- Evaporated Milk Only: Don’t substitute with sweetened condensed milk; it will be too sweet.
Variations
Spice Cake Pumpkin Dump Cake
Use spice cake mix instead of yellow cake mix for extra warmth.
Caramel Pumpkin Dump Cake
Drizzle 1/4 cup caramel sauce over the pumpkin layer before adding the cake mix.
Nut-Free Version
Omit the pecans, or add toasted coconut instead.
Serving Suggestions
- Whipped cream or Cool Whip
- Vanilla ice cream
- Cinnamon sugar sprinkle
Frequently Asked Questions
Can I Make This Ahead?
Yes! Refrigerate for up to 3 days. Reheat individual servings as needed.
How to Store Leftovers?
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw overnight before reheating.
Can I Use Fresh Pumpkin?
Yes, but ensure it’s well-drained to prevent a watery cake.
Enjoy this easy and delicious fall dessert! Let us know what you think in the comments!