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–+ servings
pumpkin dump cake

Pumpkin Dump Cake

A cozy fall dessert made with pumpkin puree, cake mix, butter, and warm spices — perfectly sweet, rich, and simple to make.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: American, Holiday
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Mixing bowl
  • 9x13 Baking Dish
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla until well combined.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Do not stir.
  5. Drizzle melted butter over the top and sprinkle with chopped nuts if desired.
  6. Bake for 50–55 minutes, or until golden brown and set in the center.
  7. Cool for 15 minutes before slicing. Serve warm or chilled with whipped cream and a dusting of cinnamon.

Nutrition

Calories: 370kcalCarbohydrates: 49gProtein: 5gFat: 17gSaturated Fat: 8gCholesterol: 90mgSodium: 310mgFiber: 2gSugar: 34gVitamin A: 190IUVitamin C: 4mgCalcium: 100mgIron: 2.5mg

Notes

Try using spice cake mix instead of yellow for a deeper flavor. Store leftovers in the fridge for up to 3 days — it tastes even better the next day!
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