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–+ servings
pumpkin dump cake

Pumpkin Dump Cake

A rich, cozy, and easy dessert that combines the creaminess of pumpkin pie with the sweetness of buttery cake. Perfect for fall gatherings!
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Filling
  • 1 can pumpkin puree 15 ounces
  • 1 can evaporated milk 12 ounces
  • 3 large eggs beaten
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
Topping
  • 1 box yellow cake mix dry mix only
  • 1 cup unsalted butter melted
  • 1/2 cup chopped pecans optional
  • whipped cream or vanilla ice cream for serving

Equipment

  • Mixing bowl
  • Whisk
  • 9x13 Baking Dish
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer—do not stir.
  5. Drizzle melted butter evenly across the top, covering as much cake mix as possible.
  6. Optional: Sprinkle chopped pecans on top for added crunch and flavor.
  7. Bake for 45–50 minutes until the top is golden and slightly crisp.
  8. Cool for 15 minutes before serving. Serve warm with whipped cream or vanilla ice cream.

Nutrition

Calories: 310kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 7gCholesterol: 75mgSodium: 310mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 9500IUVitamin C: 4mgCalcium: 120mgIron: 2.2mg

Notes

This recipe can be made a day ahead! Simply refrigerate and warm before serving for that freshly baked flavor.
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