Prep time: 10 mins

30 ounces pumpkin puree

12 ounces evaporated milk

4 eggs

1½ cups sugar 

1 Tablespoon vanilla extract

2 teaspoons cinnamon

2 teaspoons pumpkin pie spice

1 box yellow cake mix 

1 cup salted butter (2 sticks)

1 cup chopped walnuts or pecans

Preheat oven to 350°F and set aside a 9×13-inch baking dish. Whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, cinnamon, and pumpkin pie spice. Pour the pumpkin mixture into the baking dish. Evenly sprinkle the 1 box yellow cake mix over the top of the pumpkin puree mixture. Grate 1 cup cold butter into thin slices and evenly distribute them to cover the top of the cake. Finally, spread the chopped nuts evenly over the top of the cake. Bake for 1 hour.

Serve warm or cool, topped with vanilla ice cream or whipped cream, and a dash of pumpkin spice.

Fall has always meant pumpkin season to me! I was inspired to make this pumpkin dump cake because it captures all the cozy flavors of October and November without requiring a lot of time or complicated ingredients. It is simple enough for an easy weeknight or weekend treat, yet delicious enough to serve at holiday gatherings. With just a few basic ingredients and minimal preparation, it is the kind of dessert anyone can make and everyone will love!