Pumpkin Dump Cake
Pumpkin pie on the bottom with a sweet crunchy layer on top. True to it’s name, the recipe is easy as dumping the ingredients in a bowl and stirring!
Maybe some day it will. But today is not that day.
Because today we are making something fabulously easy, crazy delicious, and undeniably pumpkin.
Pumpkin Dump Cake!
Have you ever had a dump cake before? It’s typically some kind of fruit or pie filling on the bottom (in this case, we’re essentially making a pumpkin pie for the base) topped with straight up cake mix (NOT batter) with butter drizzled over the cake mix to make it crunchy when baked.
It’s all about throwing a few simple ingredients into the baking dish and having it in the oven within just a few minutes.
We add a few extra steps to the standard dump cake version, because we’re making the bottom pumpkin layer from scratch. But I think you could use a canned pumpkin pie filling if you wanted to (no judgement here!).
I have to confess that I was stunned by how much I liked this dessert. I’m a little picky about the pumpkin foods I eat, and I just wasn’t sure about this one. The whole making and baking process, I kept thinking *I don’t think I’m going to share this one.* *Hmm… no, I just don’t think it’s going to be quite right.* *There is no way this is going to work.*
Well, shame on me! Because this turned out to be a really yummy recipe!
I normally refuse to eat pumpkin foods warm– I like them at room temp or cold, please. But not this one. This dump cake is heavenly straight from the oven with a big scoop of ice cream and a big glob of caramel sauce on top.
The pumpkin pie layer on the bottom is complemented perfectly by the crunchy cake mix layer on top. It’s almost like a crispy sugary cookie all crunched up and sprinkled over the pie. SO GOOD.
I added lots of caramel sauce to mine straight out of the oven, so it could seep into all the little nooks and crannies on top. I highly recommend, but you could get away with skipping that if you wanted to.
As I said before, I loved this warm with ice cream. But if you’re making it for Thanksgiving, you can definitely make it ahead of time and serve it room temp or cold (like a pie) with a big dollop of whipped cream! Enjoy :)
- 1/2 cup sugar
- 2 eggs
- 15 ounces pumpkin puree (not pie filling)
- 3/4 cup evaporated milk
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 9 ounces (I measured 1-1/2 cups) yellow cake mix
- 1/4 cup butter, melted
Preheat oven to 350ºF. Lightly spray an 8-inch baking dish with non-stick cooking spray.
Whisk together the eggs and sugar until light. Mix in the pumpkin, evaporated milk, pumpkin pie spice, and salt. Pour mixture into the prepared baking dish.
Sprinkle the cake mix evenly over top of the pumpkin batter. Drizzle the melted butter over the cake mix (try to not let the butter puddle all in one place).
Bake for 55 minutes.