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Best Friendsgiving Pumpkin Dump Cake: Easy Fall Dessert

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This pumpkin dump cake is a happy accident turned into a beloved Friendsgiving dessert. With a creamy pumpkin layer and a buttery, crunchy topping, it’s incredibly easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans (optional)
  • 1 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Whisk until smooth and well combined.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly. Tap the dish gently on the counter to release air bubbles.
  4. Sprinkle the dry cake mix evenly over the pumpkin layer, covering the entire surface.
  5. Sprinkle chopped pecans over the cake mix, if using.
  6. Drizzle the melted butter evenly over the entire surface. Do not stir.
  7. Bake for 45-50 minutes, until the top is golden brown and the center is set. If the top browns too quickly, tent with foil for the last 10 minutes.
  8. Let cool for at least 15-20 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

For best results, use room temperature eggs and toast pecans before adding. The cake can be made ahead and reheated. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin dump cake, Friendsgiving dessert, easy fall dessert, pumpkin cake, dump cake

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