A simple, no-fuss pumpkin dump cake that combines a smooth pumpkin filling with a crisp cake topping, perfect for cozy fall evenings and quick dessert cravings.
Do not stir the cake mix into the pumpkin layer to maintain texture contrast. If edges crisp too fast, tent with foil halfway through baking. The cake tastes better the next day after flavors meld. For dairy-free, substitute evaporated milk with canned coconut milk and use vegan butter. Gluten-free cake mix can be used for a gluten-free version.
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