Easy 5-Ingredient Pumpkin Dump Cake Recipe
This simple "dump cake" recipe combines pumpkin pie filling, evaporated milk, and eggs with a spice cake mix and melted butter for a delicious, easy-to-make dessert. It bakes into a gooey, flavorful treat perfect for any occasion.
Equipment
- Oven
- 9x13-inch pan
- whisk
Ingredients
Cake Ingredients
- 1 can pumpkin pie filling 15-ounce, not plain canned pumpkin
- 1 can evaporated milk 12-ounce
- 4 large eggs
- 1 box spice cake mix 13.25 to 15.25 ounce
- 1 cup unsalted butter, melted 2 sticks
- 1 cup chopped pecans optional
For Serving/Garnish (Optional)
- Whipped cream or ice cream for serving
- Ground cinnamon, ground nutmeg, or pumpkin pie spice for garnish
Instructions
Instructions
- Preheat your oven to 350°F.
- In a 9x13-inch pan, whisk together the pumpkin pie filling, evaporated milk, and eggs until thoroughly combined.
- Evenly sprinkle the spice cake mix over the pumpkin mixture in the pan.
- Drizzle the melted butter over the cake mix, ensuring it covers as much as possible, then sprinkle chopped pecans on top if using.
- Bake for 50 minutes to 1 hour, until the cake edges begin to brown and the center jiggles slightly; note that the center will remain gooey.
- Allow the cake to cool completely to room temperature in the pan for approximately 2 hours before serving, or chill it for a few hours or up to a day in advance to serve cold.
Notes
The toothpick test will not work for this cake as the center remains gooey when done; look for a slight jiggle. It can be served at room temperature or chilled after cooling.