Pumpkin dump cake (Ready-to-Print Version)
Spiced pumpkin base topped with a buttery crunchy layer, ideal for fall celebrations and cozy moments.
# What You’ll Need:
→ Pumpkin Base
01 -
1 can (15 oz) pure pumpkin purée
02 -
1 can (12 oz) evaporated milk
03 -
¾ can (14 oz) sweetened condensed milk
04 -
3 large eggs
05 -
2 teaspoons pumpkin pie spice
06 -
½ teaspoon salt
→ Topping
07 -
1 box (15.25 oz) yellow cake mix
08 -
2 sticks unsalted butter, melted
→ For Serving
09 -
vanilla ice cream
# Step-by-Step Guide:
01 -
Set oven to 350°F and grease a 9x13-inch baking dish.
02 -
Whisk together pumpkin purée, evaporated milk, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a large bowl until smooth.
03 -
Transfer the pumpkin mixture into the prepared baking dish and smooth the surface evenly.
04 -
Evenly distribute the dry yellow cake mix over the pumpkin base, covering all areas without exposing wet spots.
05 -
Drizzle the melted butter evenly over the cake mix to moisten most of the topping for uniform browning and crunch.
06 -
Bake for 50 to 60 minutes until the topping is golden and a toothpick inserted into the cake portion comes out clean but the custard beneath remains slightly set. Tent with foil if browning too quickly during the last 10 to 15 minutes.
07 -
Let the dessert rest for at least 30 minutes to allow the custard to firm up before cutting into squares.
08 -
Serve warm or at room temperature with scoops of vanilla ice cream.
# Handy Tips:
01 -
Allowing the cake to cool improves slice stability, preventing runny portions.
02 -
Use clarified butter instead of regular butter for a crisper topping.
03 -
Substitute yellow cake mix with spice cake mix for enhanced autumnal flavor.
04 -
Heavy cream can replace evaporated milk for a richer texture.