Description
This pumpkin dump cake is the ultimate fall dessert—simple, quick, and bursting with cozy flavors. It combines creamy pumpkin, warm spices, and a golden, slightly crisp cake topping for a dessert that feels indulgent but is effortless to make. Perfect for busy weekdays, holiday gatherings, or a spontaneous cozy night in, this cake always draws compliments. Whether you serve it warm with ice cream or at room temperature with whipped cream, it’s comfort in every bite.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of salt
- 1 box (15.25 oz) yellow cake mix
- ½ cup melted butter
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, cloves, and salt until smooth.
- Pour pumpkin mixture into the prepared dish and smooth the top.
- Sprinkle cake mix evenly over the pumpkin layer.
- Drizzle melted butter evenly over the cake mix. Top with nuts if using.
- Bake 50-55 minutes until golden and a toothpick comes out clean.
- Cool at least 10 minutes before serving.
Notes
- Use thick pumpkin puree for best results.
- Butter can be infused with cinnamon for extra flavor.
- Serve with ice cream, whipped cream, or caramel sauce for a decadent treat.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg