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–+ servings
pumpkin dump cake recipe

Pumpkin Dump Cake

A quick and cozy fall dessert made with pumpkin puree, cake mix, and warm spices — rich, buttery, and perfect for the season.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert
Cuisine: American, Fall
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Layer
  • 1 can pumpkin puree (15 oz)
  • 1 can evaporated milk (12 oz)
  • 3 eggs
  • 1 cup sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
Topping
  • 1 box yellow cake mix
  • 1/2 cup chopped pecans optional
  • 3/4 cup melted butter
Serving
  • whipped cream for garnish
  • ground cinnamon for dusting

Equipment

  • Mixing bowl
  • 9x13 Baking Dish
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer — do not stir.
  5. Top with chopped pecans if using, then drizzle melted butter evenly across the surface.
  6. Bake for 50–55 minutes, or until the top is golden and set. Let cool before serving.
  7. Serve warm or chilled with a dollop of whipped cream and a sprinkle of cinnamon.

Nutrition

Calories: 360kcalCarbohydrates: 48gProtein: 6gFat: 16gSaturated Fat: 7gCholesterol: 90mgSodium: 320mgFiber: 2gSugar: 34gVitamin A: 180IUVitamin C: 3mgCalcium: 90mgIron: 2mg

Notes

For a richer twist, use spice cake mix instead of yellow cake mix. Leftovers taste even better the next day after chilling overnight.
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