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Pumpkin Dump Cake

A deliciously easy pumpkin dump cake that fills your home with the warmth of fall aromas, perfect for gatherings.
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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
  

Pumpkin Mixture
  • 1 15 oz can pure pumpkin puree Look for organic for the best taste!
  • 3 large eggs
  • 1 cup granulated sugar Sweetness that balances everything out.
  • 2 tsp ground cinnamon The spice of fall that warms your soul.
  • 1/2 tsp ground nutmeg Adds a subtle richness.
  • 1 tsp vanilla extract A splash of warmth that ties it all together.
Topping
  • 1 15.25 oz box yellow cake mix The secret to that delicious, crumbly topping.
  • 1 cup chopped pecans or walnuts Crunchy texture for added delight.
  • 1/2 cup unsalted butter, melted For that irresistible golden crust.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, mix together the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until it’s smooth.
  3. Spread the pumpkin mixture evenly in the prepared dish.
Topping
  1. Sprinkle the yellow cake mix evenly over the pumpkin layer—don’t stir!
  2. Scatter the chopped nuts on top, then drizzle with melted butter.
Baking
  1. Bake for 45-50 minutes, or until it’s golden brown and bubbly.
  2. Allow cooling slightly before serving; pair it with whipped cream or a scoop of ice cream.

Notes

Store leftovers in the fridge for up to 5 days. Reheat in the microwave for about 20 seconds. Leftover Pumpkin Dump Cake also makes a delightful breakfast treat.