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Pumpkin Dump Cake

Pumpkin dump cake with a golden, crispy spice-cake crumble over a set pumpkin custard layer. It’s baked at 350°F until deeply golden, then served warm with melting 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: 330
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin layer
  • 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
Cake topping
  • 1 box (15.25 oz) spice cake mix or yellow cake mix
  • 1 cup unsalted butter Thinly sliced; cover the entire surface.
  • 0.5 cup pecans Optional; chopped.
Serving
  • 1 vanilla ice cream For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and mix the pumpkin base
  1. Preheat the oven to 350°F, then 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 greased dish.
Layer and top
  1. Dump the dry spice cake mix evenly over the pumpkin layer; do not stir.
  2. Arrange unsalted butter slices in a single layer over the entire surface of the cake mix, covering every inch.
  3. Scatter pecans on top if using.
Bake and serve
  1. Bake for 45–50 minutes, until the top is deeply golden and crispy and the pumpkin layer is set.
  2. Serve warm with vanilla ice cream, letting it melt beside each slice.

Notes

For the crispiest edges, use very thin butter slices so they fully melt through the cake mix during baking. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave. Freezing is yes—freeze cooled slices up to 2 months and thaw overnight in the fridge. For a nut-free version, skip the pecans without changing the bake time.