Ingredients:

  • 1 (15 oz) can Canned Pumpkin Purée (Ensure it is not pumpkin pie filling)
  • 1 (12 oz) can Evaporated Milk (unsweetened)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Packed Light Brown Sugar
  • 2 Large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1/8 teaspoon Ground Cloves or Allspice
  • 1 (15.25 oz) box Yellow or White Cake Mix (Dry mix only)
  • 1 cup (2 sticks) Unsalted Butter, very cold, sliced thinly

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease the 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, granulated and brown sugars, eggs, vanilla, salt, and all the specified spices (cinnamon, ginger, nutmeg, cloves/allspice) until the mixture is smooth and uniform.
  3. Pour the pumpkin mixture evenly into the prepared baking dish. This forms the creamy, wet base layer.
  4. Evenly sprinkle the entire contents of the dry cake mix directly over the pumpkin layer. Do not stir or mix the layers together. Ensure the pumpkin layer is completely covered.
  5. Distribute the butter: Slice the cold butter into very thin, even discs and arrange them closely together across the entire surface of the dry cake mix, or melt the butter and drizzle it over the dry mix.
  6. Bake in the preheated oven for 50 to 60 minutes. The topping should be golden brown and crispy, and the pumpkin layer mostly set.
  7. Remove the dump cake from the oven. Allow it to cool on a wire rack for at least 20 minutes before serving.