This easy pumpkin dump cake layers a spiced pumpkin custard with dry cake mix and butter for a simple fall dessert. It's perfect served warm with whipped cream or vanilla ice cream.
Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, and salt until smooth.
Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
Evenly sprinkle the dry cake mix over the top of the pumpkin layer without stirring.
Drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible.
If using, sprinkle chopped pecans or walnuts over the top.
Bake for 50 to 60 minutes, or until the top is golden brown and the center is set.
Let the cake cool for at least 20 minutes before serving. Serve warm with whipped cream or vanilla ice cream if desired.
Notes
For extra flavor, toast the pecans or walnuts before adding them to the top. If you prefer a sweeter dessert, serve with vanilla ice cream or a drizzle of caramel sauce.