Pumpkin Dump Cake

No ratings yet

Pumpkin dump cake is an easy pumpkin cake made with a box of cake mix and can of pumpkin. Full of warm fall spices, this is a delicious and easy fall dessert.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: pumpkin dump cake

Servings:

Author: Heather Seeley

Ingredients

15 ounce pumpkin puree
12 ounce evaporated milk
3 eggs
¾ cup light brown sugar
2 tablespoons pumpkin pie spice
1 teaspoon vanilla
1 box butter pecan cake mix or yellow cake mix
1 cup unsalted butter, melted
⅓ cup toffee bits

Instructions

Preheat the oven to 350 degrees F. Spray a 9 x 13 baking dish with non-stick cooking spray.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, and pumpkin pie spice until fully combined.
Spread the pumpkin mixture in the prepared baking dish.
Sprinkle the cake mix over the pumpkin mixture. Make sure to spread the cake mix in an even layer.
Pour the melted butter evenly over the cake mix trying to cover as much of the cake mix as possible. If needed, lightly press the cake mix into the butter with the back of a spoon.
Sprinkle toffee bits over the cake mix.
Bake for 50 minutes or until cake is golden brown and the center of the cake is set.
Let the cake cool for 30 minutes before serving.

Notes

Sprinkle the cake mix evenly. This will help everything bake up evenly.
Try and cover as much of the cake mix as you can with the melted butter. I like to take a spoon or small spatula to press the cake mix into the butter. Make sure to do this gently so that it doesn't mix in with the pumpkin layer.
Check the cake around 30 minutes. If the top of the cake is starting to get golden brown, you can loosely cover with foil to prevent the top from burning.
Let it rest before serving. I recommend letting it set about 30 minutes before serving.

Nutrition