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Pumpkin Dump Cake

Pumpkin dump cake with a creamy pumpkin layer and a deeply golden, crispy spice-cake crumble topping. Baked until the pumpkin filling is set, then served warm with vanilla ice cream.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin filling and topping
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 box (15.25 oz) spice cake mix or yellow cake mix
  • 1 cup unsalted butter thinly sliced
  • 0.5 cup pecans optional, chopped
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F and grease a 9x13 baking dish.
  2. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, and salt until smooth.
  3. Pour the pumpkin mixture into the bottom of the dish.
  4. Dump the dry spice cake mix evenly over the pumpkin layer—do not stir.
  5. Arrange the unsalted butter slices in a single layer over the entire surface of the cake mix, covering every inch.
  6. Scatter pecans on top if using.
  7. Bake for 45-50 minutes until the top is deeply golden and crispy and the pumpkin layer is set.
  8. Serve warm with vanilla ice cream.

Notes

For the crispiest edges, make sure the butter fully covers the cake-mix surface in one layer before baking. Store covered in the fridge up to 4 days; reheat individual portions in the oven or microwave. Freezing is not recommended because the pumpkin layer can soften after thawing. For a dairy-free option, use evaporated oat milk and vegan butter sticks in the same amounts (texture may vary slightly).