Ingredients
Equipment
Method
Prep
- Preheat oven to 350F and grease a 9x13 baking dish. Make sure the dish is well coated so the cake releases cleanly.
Make the filling
- Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, and salt until smooth. Stop when the mixture looks uniform with no visible egg streaks.
- Pour the pumpkin mixture into the bottom of the dish. Spread it evenly so it forms a continuous layer.
Build the topping
- Dump the dry cake mix evenly over the pumpkin layer and do not stir. Cover the surface so the top bakes into a crisp crumble.
- Arrange butter slices in a single layer over the entire surface of the cake mix, covering every inch. You should see butter between the dry mix patches.
- Scatter pecans on top if using. Spread them out so they toast in spots across the surface.
Bake and serve
- Bake for 45-50 minutes until the top is deeply golden and crispy and the pumpkin layer is set. Look for caramel-brown edges and a filling that no longer jiggles in the center.
- Serve warm with vanilla ice cream. Add it right before eating so it starts melting over the crisp topping.
Notes
For best results, let the dump cake stand 5 minutes after baking so the pumpkin layer firms up before serving. Refrigerate leftovers in an airtight container for up to 4 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the crisp topping softens after thawing. If you need a dairy-light option, use evaporated milk and butter substitutes designed for baking and taste closely for spice balance.