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Easy Pumpkin Dump Cake

A delightful blend of pumpkin and spices in a simple, yet comforting cake, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pumpkin Base
  • 1 can pumpkin puree (15 ounces) Use high-quality pumpkin puree, avoid pumpkin pie filling.
  • 1 can evaporated milk (12 ounces)
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
Cake Layer
  • 1 box yellow cake mix (about 15.25 ounces) Ensure it’s Halal-certified.
  • 1/2 cup unsalted butter (melted)
Optional Toppings
  • to taste whipped cream
  • to taste chopped pecans or walnuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and ginger. Whisk together until smooth and creamy.
  3. Grease a 9×13-inch baking dish with non-stick spray or a little butter.
Combining Ingredients
  1. Pour the pumpkin mixture into the prepared dish and spread it evenly.
  2. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir; this layering is key!
  3. Drizzle the melted butter over the top of the dry cake mix.
Baking
  1. Place your dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Serving
  1. Let the cake cool slightly before serving.
  2. Top with whipped cream and a sprinkle of chopped nuts if desired. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze slices for up to 2-3 months.