Grab some canned pumpkin and a box of yellow cake mix and you'll magically have a pumpkin dump cake with streusel topping ready for the oven in about 10 minutes!
Course Dessert
Cuisine American
Keyword pumpkin dump cake
Prep Time 10 minutesminutes
Cook Time 55 minutesminutes
0 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 16slices
Calories 305kcal
Author Blair Lonergan
Ingredients
2(15 ounce)cans pumpkin purée (about 3 ½ cups total)
Optional, for serving: whipped cream or vanilla ice cream; caramel sauce; dash of cinnamon
Instructions
Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large bowl, whisk together pumpkin, brown sugar, eggs, milk, cinnamon, nutmeg, ginger, allspice, salt, and cloves until completely combined. Pour into the prepared pan.
Sprinkle dry cake mix and pecans over top. Add thinly-sliced butter to cover the top.
Bake for 50-60 minutes, or until the pumpkin filling is set and the topping is golden brown.
Notes
Substitutions for yellow cake mix: if you don't have a box of yellow cake mix, try using white cake mix or spice cake mix.
Use whole milk, half-and-half or heavy cream. I do not recommend substituting with a fat-free or low-fat milk, because the fat in the dairy helps to make the rich pumpkin custard.
Pecans are optional. You can omit the nuts altogether, decrease to just ¼ cup (I often do this to appease my kids!), or use different nuts such as walnuts or almonds.
Cool to slice. You can serve the dump cake warm, straight from the oven; however, I find that it's easiest to slice the cake into neat squares if you allow the cake to cool for at least 1 hour.
Add a creamy topping. Don't forget the whipped cream or vanilla ice cream on top! It's the perfect finishing touch. Try a drizzle of caramel sauce, too.