Pumpkin Dump Cake
1 h 10 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Pumpkin dump cake is that cozy shortcut where pumpkin pie meets cobbler, with a silky spiced pumpkin base and a buttery, crunchy cake-mix crust.
Perfect for Thanksgiving, Friendsgiving, or a last-minute dessert, it brings big fall flavor with zero fuss, and absolutely needs a warm scoop of vanilla ice cream on top.
Ingredients (12 servings)
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Ingredients for the Pumpkin Base:
- 1 can (15 oz) pure pumpkin purée pure pumpkin purée 14.93 oz (15 oz)
- 1 can (12 oz) evaporated milk evaporated milk 12 fl oz (12 oz)
- ¾ can (14 oz) sweetened condensed milk sweetened condensed milk 8.06 oz (14 oz)
- 3 large eggs large eggs 3 ct
- 2 tsp pumpkin pie spice pumpkin pie spice 0.12 oz
- ½ tsp salt salt
Ingredients for the Topping:
- 1 box (15.25 oz) yellow cake mix yellow cake mix 1 box (15.25 oz)
- 2 sticks unsalted butter, melted unsalted butter 8 oz
Ingredients for Serving:
- vanilla ice cream vanilla ice cream
How to Make Pumpkin Dump Cake
-
Prep the pan and oven
Heat the oven to 350 F and place a rack in the center.
Grease a 9x13 inch metal baking pan or line it with parchment for easy lifting and cleaner slices.
-
Mix the pumpkin base
In a large bowl whisk together pumpkin purée, evaporated milk, sweetened condensed milk, eggs, pumpkin pie spice, and salt until completely smooth with no streaks.
Do not overwhip or incorporate lots of air so the custard sets silky, not foamy.
-
Pour and level
Pour the pumpkin mixture into the prepared pan and tap the pan once or twice on the counter to pop any large bubbles.
-
Add cake mix topping
Sprinkle the dry yellow cake mix evenly over the entire surface, breaking up any clumps with your fingers for uniform coverage.
-
Drizzle the butter
Slowly drizzle the melted butter evenly over the cake mix so most of the surface looks moistened and sandy.
If you see dry patches, lightly rake the top with a fork to help the butter wick through without disturbing the custard underneath.
-
Bake
Bake 50 to 60 minutes until the top is deep golden and crisp, the edges bubble, and the center has a slight jiggle but is not liquid.
For precision, the center should read about 175 to 180 F on an instant-read thermometer.
-
Rest and serve
Cool in the pan at least 25 minutes so the custard finishes setting and the topping firms up.
Scoop or slice and serve warm with vanilla ice cream.
Substitutions
- Yellow cake mix -> Spice cake mix
- Spice cake layers in extra cinnamon and clove notes that play beautifully with pumpkin, giving a deeper, cozier flavor without changing the texture.
- Unsalted butter -> Browned butter
- Brown the butter until it smells nutty and amber for a richer, toffee-like crunch on the topping while keeping the same crisp texture.
- Yellow cake mix -> Gluten-free yellow cake mix
- A good gluten-free mix bakes up with similar crunch and crumb, keeping flavor intact so everyone at the table can dig in.
Tips
- Avoid dry pockets on top
- If your drizzle missed spots, use a fork to gently drag butter into dry areas or spritz those spots with a little extra melted butter so every crumb bakes up crisp rather than dusty.
- Make a foolproof crumble
- For guaranteed even coverage, stir the melted butter into the cake mix until it looks like damp sand, then scatter over the custard for a uniform, shattery crust.
- Pan choice matters
- A metal 9x13 conducts heat better than glass, giving you a deeper golden crust and more defined edges without overbaking the custard.
- Season with intention
- A tiny extra pinch of salt in the pumpkin base sharpens the spice and reins in sweetness so the flavor reads pumpkin first, sugar second.
- Know when it is done
- Look for crisp, browned peaks and a center that wobbles like soft Jell-O, or use a thermometer and pull it at 175 to 180 F for clean slices that still stay lush.
- Rest time equals clean cuts
- Let it sit at least 25 minutes before scooping so the custard sets and the top stays crunchy instead of sinking into the steam.
Nutrition Facts *
| Energy | 413 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 24 | g |
| Carbohydrates | 45 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My topping baked up powdery in spots. What went wrong?
- Those areas did not get enough butter, so the dry mix never hydrated and crisped, which is common with quick drizzles.
- Can I assemble this ahead and bake later?
- Do not assemble and hold unbaked because the cake mix will start absorbing moisture and turn gummy, so either bake fresh or bake fully and reheat before serving.
- How do I cut the sweetness?
- Use only half a can of sweetened condensed milk and add 2 tablespoons of granulated sugar instead, then keep the pinch of salt to balance the spice.
- Can I use fresh pumpkin instead of canned?
- Yes, roast and puree sugar pumpkin or kabocha, then drain it in a sieve for 30 minutes to remove excess water so the custard sets properly.
- Why is my center still loose after an hour?
- Your oven may run cool or your pan might be glass, so give it another 5 to 10 minutes and check for a 175 to 180 F center or a slight, even jiggle rather than a slosh.
- How should I store leftovers?
- Cover and refrigerate up to 4 days, then rewarm portions in a 350 F oven for 10 minutes to re-crisp the top before serving.
Serving Suggestions
Warm maple or salted caramel drizzled over the top with a shower of toasted pecans adds a glossy snap and a nutty crunch that plays wild with the creamy center.
A whisper of orange zest or a tablespoon of bourbon in the pumpkin base gives a bright or boozy edge that keeps every bite interesting with the vanilla ice cream.
More pairings:
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