Skillet Pumpkin Dump Cake
A spiced pumpkin custard bakes under dry cake mix and melted butter for a soft pumpkin center and craggy golden topping.
- Total Time1 hour 40 minutes
- Yield10 servings 1x
Ingredients
Scale
- 1 can pumpkin purée, 15 ounces
- 1 can evaporated milk, 12 ounces
- 2 large eggs
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine salt
- 1 box yellow or white cake mix, 15.25 ounces
- 3/4 cup unsalted butter, melted
- Vanilla ice cream or whipped cream, for serving
Instructions
- Heat the oven to 350°F. Butter a 10- to 12-inch cast-iron skillet and place it on a rimmed baking sheet.
- Whisk the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour into the skillet.
- Sprinkle the dry cake mix evenly over the pumpkin layer without stirring.
- Drizzle the melted butter slowly over the cake mix, covering as much of the surface as possible.
- Bake for 50 to 60 minutes, until the topping is golden, the edges are set, and the center wobbles only slightly.
- Cool for at least 30 minutes before serving with ice cream or whipped cream.
Notes
- Use plain pumpkin purée, not sweetened pumpkin pie filling.
- Small dry patches become crisp; redistribute butter before baking if any large area remains completely powdery.
- Refrigerate within two hours and use within three to four days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Find it online: https://yuminest.com/skillet-pumpkin-dump-cake/