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Pumpkin Dump Cake

Creamy spiced pumpkin custard baked under a buttery, golden cake-mix crust with toasted pecans — pumpkin dump cake tastes like pumpkin pie with a fraction of the work, no mixer and no pie crust required.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 square
Calories 438 kcal

Ingredients
  

Pumpkin layer

  • 1 can pumpkin puree (29 ounces) (not pumpkin pie filling)
  • 1 can evaporated milk (12 ounces) (not sweetened condensed milk)
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Crumb topping

  • 1 box yellow cake mix (15.25 ounces)
  • 1 cup chopped pecans
  • 1 cup unsalted butter (2 sticks), melted
  • Whipped cream or vanilla ice cream for serving (optional)

Instructions
 

  • Heat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
  • Whisk the pumpkin layer: in a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla, and salt until completely smooth.
  • Pour and spread: pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
  • Layer the topping — do not stir: sprinkle the dry yellow cake mix evenly over the pumpkin layer, covering it edge to edge. Scatter the chopped pecans over the cake mix.
  • Butter it: drizzle the melted butter slowly and evenly over the entire surface, covering as much dry cake mix as you can. Gently press down any stubborn dry patches with the back of a spoon — but do not stir.
  • Bake: bake at 350°F for 55 to 60 minutes, until the top is deep golden brown and the center barely jiggles when you nudge the pan. The pumpkin layer sets as it cools, so do not wait for it to look fully firm.
  • Cool before serving: let the cake cool for at least 30 minutes so the pumpkin layer sets into clean, scoopable slices. Serve warm with whipped cream or a scoop of vanilla ice cream.

Notes

Do not stir after the cake mix goes on. Stirring turns the crisp topping into soggy cake — the layers are the whole trick.
Cover every dry patch with butter. Any cake mix left dry stays powdery; drizzle slowly and tilt the pan to reach the corners.
The toothpick test lies here: the pumpkin layer stays custardy even when done. Judge by the golden top and a slight jiggle, not a clean toothpick.
Make ahead: bake up to 1 day ahead, cover, and refrigerate. Reheat portions in a 300°F oven for 15 minutes or serve at room temperature — it is excellent both ways.
Swap ideas: spice cake mix instead of yellow for extra fall spice, walnuts instead of pecans, or a drizzle of salted caramel over each warm serving.
Keyword pumpkin dump cake