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Pumpkin Dump Cake

This easy Pumpkin Dump Cake combines warm flavors of pumpkin and spices with a buttery cake topping, perfect for fall gatherings or cozy dessert cravings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15 oz Pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 3 large Eggs
  • 1 box 15.25 oz Yellow cake mix Can substitute with a gluten-free cake mix.
  • 2 tsp ground Cinnamon
  • 1 cup Granulated sugar
  • 1/2 tsp ground Nutmeg
  • 1 tsp Vanilla extract
  • 1 cup Pecans or walnuts Can swap for chocolate chips or nut-free.
  • 1/2 cup unsalted Butter Melted for drizzling.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the pumpkin puree, eggs, cinnamon, sugar, nutmeg, and vanilla extract. Mix well.
  3. Pour the pumpkin mixture into a greased baking dish.
  4. Sprinkle the dry cake mix evenly over the pumpkin mixture.
  5. Drizzle melted butter over the top of the cake mix.
  6. Top with chopped pecans or walnuts.
Baking
  1. Bake for 45-50 minutes or until a toothpick comes out clean.
Serving
  1. Let cool slightly before serving.

Notes

This cake is delicious served warm, with options of vanilla ice cream or whipped cream. For extra flavor, sprinkle cinnamon on ice cream. Store leftovers tightly covered in the refrigerator for 3-4 days or freeze for up to 3 months.