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Oven Baked 4 Ingredient Pumpkin Dump Cake

An easy and delicious dessert that combines pumpkin and spice for a comforting treat, perfect for fall or any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15 ounce can pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1 can 14 ounce can sweetened condensed milk
  • 1 box 15.25 ounce box spice cake mix You can use gluten-free cake mix as a substitute.
  • 1 cup butter, melted

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and lightly grease a 9x13 inch glass casserole dish.
  2. In the casserole dish or a mixing bowl, whisk the pumpkin puree and sweetened condensed milk together until completely smooth and evenly combined.
  3. Spread the pumpkin mixture into an even layer.
Assembly
  1. Sprinkle the dry spice cake mix evenly over the top from edge to edge.
  2. Drizzle the melted butter all over the cake mix, covering every dry patch so no powder remains visible.
Baking
  1. Bake for 50 to 60 minutes, until the top is golden and the center barely jiggles.
  2. Let the dish rest for 30 minutes before serving so the filling can set and the slices hold together more neatly.

Notes

Serve warm or at room temperature, optionally topped with whipped cream or ice cream. Store in an airtight container in the refrigerator for 3 to 5 days, or freeze it carefully to prevent freezer burn.