Pumpkin Dump Cake


  • 1 1/2 cups half-and-half
  • 1 cup brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons nutmeg, plus more for optional garnish
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1 1/2 teaspoons vanilla extract
  • 2 (15-ounce) cans pure pumpkin
  • 1 cup unsalted butter, melted and divided
  • 1 (15.25-ounce) box yellow cake mix
  • whipped cream, optional, to taste, for garnish


  1. Preheat the oven to 350 degrees F.
  2. Grease a 9×13-inch baking dish with cooking spray.
  3. In a large mixing bowl, whisk together the half-and-half, the brown sugar, the eggs, the nutmeg, the cinnamon, the ginger, and the vanilla until well-combined.
  4. Add the pumpkin to the milk mixture, whisking to combine.
  5. Whisk in 1/4 cup of the melted butter.
  6. Evenly spread the pumpkin mixture into the prepared baking dish.
  7. Sprinkle the cake mix evenly over the pumpkin mixture.
  8. Drizzle the remaining melted butter over the cake mix, using a spoon to gently spread the butter around and getting the butter to soak into the cake mix.
  9. Bake until the top is browned and fully cooked through, about 1 hour.
  10. Allow the cake to cool to room temperature.
  11. Serve with the whipped cream and the extra nutmeg.


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