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Easy Pumpkin Dump Cake with Yellow Cake Mix (4 Ingredients)

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A 4-ingredient miracle that tastes like you spent hours on it. The pumpkin layer stays silky and spiced, while the cake mix on top transforms into something between a crisp and a crumble.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 teaspoon pumpkin pie spice (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Spray a 9×13-inch baking dish with nonstick cooking spray or grease it lightly with butter.
  2. Dump the entire can of pumpkin puree into the prepared baking dish. Add the full can of evaporated milk. If using pumpkin pie spice, add 1 teaspoon now. Whisk everything together right in the pan until smooth and fully combined. Spread evenly across the bottom.
  3. Open the box of yellow cake mix and sprinkle the dry powder evenly over the pumpkin mixture. Do not stir. Cover the entire surface, including the corners. Break up any clumps with your fingers.
  4. Drizzle the melted butter evenly over the top of the cake mix. Try to cover as much of the dry mix as possible. Do not stir.
  5. If using optional toppings (pecans, walnuts, or chocolate chips), sprinkle them over the top now. Press them gently into the buttered cake mix.
  6. Bake for 40-45 minutes, until the top is golden brown and the edges are bubbly. The center should look set, not jiggly. A toothpick inserted into the topping should come out with a few moist crumbs.
  7. Cool completely on a cooling rack for at least 30 minutes (2 hours for best results) before serving. The filling will continue to set as it cools.
  8. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream if desired.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. Do not prepare the cake mix according to box directions; use it dry. Let the cake cool completely before cutting to allow the filling to set. For a crunchier top, use cold, thinly sliced butter instead of melted butter. Store covered in the refrigerator for up to 5 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, 4 ingredient dessert, fall dessert, pumpkin cake with cake mix

Find it online: https://milaspoon.com/easy-pumpkin-dump-cake-with-yellow-cake-mix-4-ingredients/