– 1 can (15 oz) pumpkin puree – 1 can (12 oz) evaporated milk – 3 large eggs – 1 cup granulated sugar – 1 tsp pumpkin pie spice – 1 box yellow cake mix – ¾ cup unsalted butter, melted – ½ cup chopped pecans (optional) – Whipped cream or vanilla ice cream (for serving)
In a large bowl, whisk pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth. Pour into a greased 9x13-inch pan.
Evenly sprinkle the dry yellow cake mix over the pumpkin mixture—no stirring required. This creates the cake’s buttery, crumbly topping.
Sprinkle chopped pecans over the cake mix if using. Drizzle melted butter evenly over the entire top—covering as much of the surface as possible.
Bake at 350°F for 50–60 minutes or until the top is golden and the center is set. Let it cool slightly to allow the layers to firm up.
Serve warm or chilled with whipped cream or ice cream. Pumpkin Dump Cake is effortless to make and always a crowd-pleasing dessert.