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5-Ingredient Pumpkin Dump Cake: Easy Kid-Approved Dessert

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This 5-ingredient pumpkin dump cake is a simple, budget-friendly dessert that comes together in minutes. With a soft, pudding-like pumpkin layer and a crunchy, buttery topping, it’s a kid-approved treat that’s perfect for fall.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 1 box (15.25 oz) spice cake mix
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon pumpkin pie spice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish with butter or cooking spray.
  2. In a large mixing bowl, combine the pumpkin puree and evaporated milk. Whisk until smooth.
  3. Pour the pumpkin mixture into the greased baking dish and spread evenly.
  4. Sprinkle the dry spice cake mix evenly over the pumpkin layer.
  5. Drizzle the melted butter over the top, covering as much of the cake mix as possible. Do not stir.
  6. If using, sprinkle the pumpkin pie spice over the top.
  7. Bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly. The center should be set but still slightly jiggly.
  8. Let it cool for at least 15 minutes before serving.

Notes

Let the butter cool slightly after melting to avoid steam pockets. The toothpick test doesn’t work here; look for visual cues like golden top and bubbly edges. Let the cake rest for at least 15 minutes to allow the pumpkin layer to thicken. Room temperature ingredients help with even baking. For a gluten-free version, use a gluten-free yellow cake mix. For a dairy-free version, substitute evaporated milk with full-fat coconut milk and use melted coconut oil instead of butter.

Nutrition

Keywords: pumpkin dump cake, 5-ingredient dessert, easy pumpkin dessert, kid-friendly dessert, fall dessert, budget-friendly dessert

Find it online: https://flurpchef.com/5-ingredient-pumpkin-dump-cake-easy-kid-approved-dessert/