Easy Pumpkin Dump Cake Recipe with Buttery Crisp Topping for Fall
A quick and easy pumpkin dump cake with a buttery crisp topping that combines pantry staples for a cozy fall dessert. Perfect for busy weeknights or last-minute gatherings, this cake features a moist spiced pumpkin base and a crunchy golden crust.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour to 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 (15 oz / 425 g) can pure pumpkin puree (not pumpkin pie filling)
- 1 (14 oz / 396 g) can sweetened condensed milk
- 2 large eggs, room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1/2 cup (1 stick / 113 g) unsalted butter, softened and cut into small pieces
- Optional: handful of chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
- In a medium bowl, combine canned pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract. Whisk until smooth and fully incorporated, about 2 minutes.
- Pour the pumpkin mixture evenly into the prepared baking dish and smooth the surface with a spatula.
- Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring.
- Dot the softened butter evenly over the cake mix layer with small pieces.
- Optional: Sprinkle chopped pecans or walnuts on top.
- Bake uncovered for 50 to 60 minutes until edges are bubbly and topping is golden brown. Tent with foil during the last 10 minutes if topping browns too fast.
- Cool for at least 20 minutes before serving to allow the filling to set.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
Use softened butter rather than melted for a flaky, golden crisp topping. If the pumpkin mixture is too thick, add 1-2 tablespoons of milk to loosen. Tent with foil if topping browns too quickly. Let cake cool for 20 minutes before slicing for best texture. For gluten-free, use gluten-free cake mix; for dairy-free, substitute butter with coconut oil and use dairy-free condensed milk.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Sugar: 30
- Sodium: 320
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 44
- Fiber: 2
- Protein: 5
Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, buttery crisp topping, pumpkin spice cake, quick pumpkin cake, dump cake recipe