Easy Pumpkin Dump Cake: Best 4-Ingredient Dessert
This easy pumpkin dump cake is a warm, spiced dessert made with just four main ingredients. It features a creamy pumpkin layer and a buttery, crumbly cake topping, perfect for fall gatherings or a quick weeknight treat.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup brown sugar (optional)
- Vanilla ice cream or whipped cream (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Make the pumpkin filling: In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, pumpkin pie spice, cinnamon, and salt. Whisk until completely smooth. Pour into the prepared baking dish and spread evenly.
- Add the cake mix layer: Open the box of yellow cake mix and sprinkle the dry powder evenly over the pumpkin mixture. Do not stir. Cover the entire surface, breaking up any clumps with your fingers.
- Drizzle the melted butter: Pour the melted butter evenly over the cake mix. Do not stir. If adding nuts or brown sugar, sprinkle them on now.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are bubbly. The center should be set but still slightly jiggly.
- Cool slightly: Let the dump cake cool on a wire rack for at least 15-20 minutes before serving.
- Serve warm: Scoop into bowls and top with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Notes
If the top is browning too quickly but the center isn’t set, tent loosely with aluminum foil for the last 10 minutes. For a crunchier topping, use cold butter cubed instead of melted. Let the cake rest before serving to allow the pumpkin layer to set. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28
- Sodium: 380
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 47
- Fiber: 2
- Protein: 4
Keywords: pumpkin dump cake, easy pumpkin dessert, 4-ingredient dessert, fall dessert, pumpkin cake