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Pumpkin Dump Cake

Silky spiced pumpkin filling on the bottom, golden buttery crumble on top, baked together in one pan with no mixing required. The easiest and most crowd-pleasing fall dessert you will ever make. Seven ingredients, one bowl, under an hour.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz pure pumpkin puree
  • 1 can 10 oz evaporated milk
  • 1 cup 200g packed light brown sugar
  • 3 large eggs
  • 3 tsp pumpkin pie spice
  • 1 box 15.25 oz yellow cake mix
  • 1 cup 226g unsalted butter, melted
  • 1 cup coarsely crushed graham crackers or chopped pecans
  • 1/2 cup toffee bits optional

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking pan generously with nonstick spray.
  2. In a large bowl, whisk pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth. Pour into prepared pan and spread evenly.
  3. Sprinkle the entire box of cake mix evenly over the pumpkin layer. Do not stir.
  4. Scatter crushed graham crackers (or pecans) and toffee bits over the cake mix.
  5. Drizzle melted butter evenly over the entire surface, making sure to cover all the dry cake mix.
  6. Bake 45 to 50 minutes until center is set and edges are lightly golden.
  7. Serve warm or at room temperature with ice cream or whipped

Notes

  • Storage: cover airtight and refrigerate for up to 3 to 4 days.
  • Reheat in oven at 350 degrees for 10 minutes to restore crumble crispness.
  • Freeze cooled dump cake airtight for up to 30 days. Thaw overnight in the fridge and reheat in oven.
  • Spice cake mix swap: use at the same quantity but skip the pumpkin pie spice in the filling.
  • Do not use pumpkin pie filling — pure pumpkin puree only.