Food and Recipes Desserts Cakes Pumpkin Dump Cake 3.7 (3) 3 Reviews Dump cakes are beloved because of their ease. However, most dump cakes are made with canned fruit pie fillings, requiring only a few store-bought ingredients to dump in a pan and bake. Pumpkin is a different story. Velvety in texture and both savory and sweet in flavor, pure pumpkin puree requires a few more ingredients to make it set into a delicious filling. Our approach to this Pumpkin Dump Cake is essentially making the equivalent of a pumpkin pie filling and using that filling in the same way we would a canned fruit filling in another dump cake. We whisk together the pumpkin with half-and-half for richness, brown sugar for deep sweetness, several traditional spices for a classic pumpkin pie flavor, and eggs to form the structure of the filling. Then, just as you'd imagine, we dump a package of yellow cake mix across the filling and pour over some melted butter that soaks into the cake mix as it bakes. The outcome is a cake that's buttery and flavorful with both the familiar tastes of a yellow cake and a spiced pumpkin pie. We recommend serving the cake with whipped cream and freshly grated nutmeg for enhanced creaminess and spice. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. His reputation for making recipes accessible and thoughtfully teaching difficult kitchen techniques is informed by his experience as a pastry chef as well as his background as a high school teacher. He has also developed nearly 200 recipes for southernliving.com and Southern Living Magazine. Southern Living's editorial guidelines Published on July 3, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 1 hrs 10 mins Ingredients 1 1/2 cups half-and-half 1 cup brown sugar 3 large eggs 1 1/2 teaspoons nutmeg 1 teaspoon cinnamon 3/4 teaspoon ground ginger 1 1/2 teaspoons vanilla extract 2 (15-oz.) cans pure pumpkin 1 cup unsalted butter, melted 1 box yellow cake mix Whipped cream for garnish (optional) Freshly grated nutmeg for garnish (optional) Directions Preheat oven to 350°F. Grease a metal 9- x- 13 inch baking dish with cooking spray. In a large mixing bowl, whisk together half-and-half, sugar, eggs, nutmeg, cinnamon, ginger, and vanilla until well combined. Add pumpkin and whisk to combine. Once fully incorporated, whisk in 1/4 cup of the melted butter. Evenly spread mixture in prepared baking dish. Sprinkle cake mix evenly over pumpkin mixture. Drizzle remaining 3/4 cup melted butter on top of cake mix, and use a spoon to gently spread the butter around, encouraging the butter to soak into the cake mix. Bake until top is browned and fully cooked through, about 1 hour. Allow to cool to room temperature for filling to set completely. Serve with whipped cream and more nutmeg, if desired. Serve warm or chilled. Micah A. Leal Rate it Print