Easy 5-Ingredient Pumpkin Dump Cake: Best Fall Dessert
This Easy 5-Ingredient Pumpkin Dump Cake is a simple, foolproof fall dessert with a buttery, crunchy top and a creamy pumpkin-pie-like center. Made with just five ingredients and no mixer required, it’s perfect for last-minute cravings or impressing guests.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs, room temperature
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 teaspoon pumpkin pie spice (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- Cinnamon sugar for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- In a medium bowl, whisk together the pumpkin puree, evaporated milk, and eggs until smooth. If using pumpkin pie spice, add it now.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly with a spatula.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
- Drizzle the melted butter evenly over the cake mix, covering as much of the dry mix as possible.
- If using, sprinkle chopped nuts or cinnamon sugar over the top and press them lightly into the butter.
- Bake for 40-45 minutes, or until the top is golden brown and the edges are bubbling. The center should be set but still slightly jiggly.
- Let it cool for at least 15-20 minutes before serving.
Notes
Don’t overmix the pumpkin layer. Use cold butter for drizzling (let melted butter cool slightly). Watch the baking time closely; start checking at 35 minutes. Let the cake rest before serving to allow the filling to set. This cake tastes even better the next day. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, use plant-based butter and oat milk instead of evaporated milk.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22
- Sodium: 380
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
Keywords: pumpkin dump cake, easy pumpkin dessert, 5-ingredient dessert, fall dessert, pumpkin cake, dump cake recipe