Do I need to refrigerate it?

Yes, because the base of this dessert is a rich egg-and-milk custard, it should be kept in the refrigerator. After the cake has cooled completely to room temperature, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh and delicious in the fridge for up to four days.

Can I use pumpkin pie filling instead of pure pumpkin puree?

No, you should avoid using pumpkin pie filling for this recipe because it already contains added sugar, water, and spices. Using it would make your custard layer far too sweet and thin, preventing it from setting properly in the oven. Pure canned pumpkin puree is the only way to make sure you get the correct texture and sweetness.

Should the butter be melted or sliced?

While melting the butter and pouring it over the cake mix works, grating cold butter is highly recommended. Grating the butter provides the most even coverage across the dry cake mix, which prevents dry flour patches from forming. Slicing cold butter into thin squares is also a great option if you want a slightly crunchier crust when baking a Pumpkin Dump Cake.

Can I use a spice cake mix instead of yellow?

You can certainly use a spice cake mix to bring even more warmth to this dessert. It pairs beautifully with the pumpkin puree base and amplifies the cozy holiday spices like cinnamon and cloves. No other modifications are needed if you decide to make this easy pantry swap.

What cake mix do you have on hand?

This recipe is incredibly forgiving, meaning you can use yellow, white, spice, or even butter pecan cake mix depending on what is in your pantry. Each option will bring a slightly different flavor profile to the final dessert, but all of them will create that signature golden crust. It is a fantastic way to clear out your baking shelf on a weekday.

Do you have evaporated milk?

If you do not have evaporated milk in your pantry, you can easily substitute it with heavy whipping cream or whole milk. Keep in mind that heavy cream will make the pumpkin custard layer slightly richer, while whole milk will yield a slightly lighter texture. Avoid using skim milk as it lacks the fat needed to set the custard beautifully.

Are you planning to serve it warm or cold?

This dessert is best served warm from the oven when the buttery topping is still crisp and the center is beautifully gooey. However, it is also incredibly delicious when chilled, taking on a texture that is very similar to a rich pumpkin pie. You can easily reheat individual portions in the microwave for ten seconds before serving.

Easy Pumpkin Dump Cake Recipe: Cozy Autumn Dessert Treat

Description

This easy Pumpkin Dump Cake combines a luscious, spiced pumpkin custard base with a crisp, buttery golden cake topping. It is the perfect cozy autumn dessert that requires minimal effort and delivers maximum flavor in under an hour.

Ingredients

1 can (15 oz) pure pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) cold salted butter
1/2 cup chopped walnuts

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Instructions

Preheat and prep. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
Whisk the custard. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, and pumpkin pie spice until smooth.
Fill the dish. Pour the pumpkin mixture into the prepared baking dish, spreading it into an even layer using a spatula.
Add dry mix. Sprinkle the dry yellow cake mix evenly over the pumpkin layer, ensuring all wet spots are completely covered.
Top with butter. Grate the cold butter evenly over the cake mix and sprinkle the chopped walnuts across the top.
Bake the cake. Bake on the center rack for one hour until the edges are bubbly, the center is set, and the nuts are toasted.
Cool before serving. Allow the cake to rest for 15-20 minutes before serving to ensure the pumpkin custard layer sets properly.

Notes

Use pure pumpkin puree rather than pre-seasoned pie filling to maintain control over sweetness and spice levels.
Freeze your butter for 15 minutes before grating to make the process easier and achieve a uniform, snow-like distribution.
If nuts begin to brown too quickly, tent the baking dish loosely with aluminum foil for the final 15 minutes of baking.
Always allow the cake to rest for at least 15 minutes to prevent the custard layer from running when scooped.

Prep Time: 10 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American