Pumpkin Dump Cake

A spiced pumpkin pie filling bakes under a buttery cake mix topping, with no batter to mix and no mixer to wash! It's 15 minutes of prep for a 9x13 pan that feeds twelve, and it's even better made a day ahead.

Course Dessert

Cuisine American

Keyword pumpkin dump cake, pumpkin dump cake recipe

Prep Time 15

Cook Time 1

Resting Time 30

Total Time 1 45

Servings people

Calories 425kcal

Author Blair Lonergan

Equipment

9 x 13-inch baking pan

Ingredients

2 (15 ounce) cans pumpkin purée (about 3½ cups total)
1 cup packed light brown sugar
4 large eggs
1 (12 ounce) can evaporated milk
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon kosher salt
¼ teaspoon ground cloves
1 (15.25 ounce) box yellow cake mix (or substitute spice cake mix)
½ cup chopped pecans (optional)
¾ cup 1½ sticks salted butter, very thinly sliced
Optional, for serving: whipped cream or vanilla ice cream

Instructions

Heat the oven: Preheat to 350°F and grease a 9 x 13-inch baking dish with nonstick cooking spray.
Make the filling: In a large bowl, whisk together the pumpkin, brown sugar, eggs, evaporated milk, vanilla, cinnamon, ginger, nutmeg, allspice, salt, and cloves until smooth and completely combined. Pour the mixture into the prepared baking dish.
Add the cake mix: Sprinkle it evenly over the pumpkin filling, breaking up any clumps. Do not stir. Scatter the pecans over the top, if using.
Layer on the butter: Arrange the very thin butter slices evenly over the surface, covering as much of the dry cake mix as possible.
Bake: Bake for 60 to 65 minutes, until the topping is golden brown and the filling is set around the edges with just a slight jiggle in the center. If the pecans brown early, tent loosely with foil.
Let it rest: Cool for at least 30 minutes before serving. The filling keeps setting as it cools. Serve warm, at room temperature, or chilled with your favorite toppings.

Video

Notes

Pumpkin purée, not pie filling: Look for a can labeled 100% pure pumpkin. Pie filling is already sweetened and spiced.
Cover the cake mix with butter. Any spot the butter doesn't reach stays powdery after baking.
Melted butter works in a pinch: Drizzle ¾ cup melted butter slowly and evenly over the surface. Sliced gives better coverage.
Don't stir: Once the cake mix goes on, leave it alone. The layers form on their own as it bakes.
Tent if the pecans brown early. Lay foil loosely over the dish and keep baking.
The 30-minute rest isn't optional. The filling is still setting when it comes out of the oven.
Storing and making ahead: This cake has eggs and evaporated milk in it, so refrigerate it rather than leaving it out overnight. Covered, it keeps 4 days in the fridge and up to 2 months in the freezer. Baking it a day ahead is a good thing, since the filling sets even better overnight. Reheat covered at 325°F, or 20 to 30 seconds in the microwave for a single serving.

Nutrition