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Easy Pumpkin Dump Cake: Best Crunchy Topping Recipe

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This easy pumpkin dump cake features a buttery, crunchy topping and a soft, pudding-like pumpkin layer. It’s a simple, crowd-pleasing dessert perfect for fall gatherings.

Ingredients

Scale
  • 1 (15 oz) can pumpkin puree
  • 1 (12 oz) can evaporated milk
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (15.25 oz) box yellow cake mix
  • 1 cup (2 sticks) salted butter, melted
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup toffee bits (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray.
  2. In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, and vanilla extract until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  4. Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
  5. Sprinkle chopped nuts and toffee bits (if using) over the cake mix.
  6. Drizzle melted butter evenly over the entire surface, covering all the dry cake mix.
  7. Bake for 45-55 minutes, until the top is golden brown and the edges are bubbling. The center should be set but slightly jiggly.
  8. Let rest for at least 20 minutes before serving.
  9. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

Notes

For best results, use full-fat evaporated milk and let the cake rest for at least 20 minutes before serving. If topping browns too quickly, tent with foil. For extra crunch, use 1.5 boxes of cake mix and 1.5 cups of butter.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, crunchy topping, dump cake

Find it online: https://emmastirs.com/easy-pumpkin-dump-cake-best-crunchy-topping-recipe/