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–+ servings
pumpkin dump cake recipe

Pumpkin Dump Cake

A rich, spiced pumpkin dessert with a buttery cake topping — the easiest fall recipe you'll ever make!
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Filling
  • 1 can pumpkin puree 15 oz
  • 1 can evaporated milk 12 oz
  • 3 large eggs lightly beaten
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
Topping
  • 1 box yellow cake mix about 15 oz
  • 1/2 cup unsalted butter melted
  • 1/2 cup chopped pecans or walnuts optional for crunch

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Spatula

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 into the prepared baking dish.
  4. Evenly sprinkle the dry cake mix over the pumpkin filling — do not mix.
  5. Drizzle the melted butter over the cake mix, covering as much surface as possible. Top with nuts if using.
  6. Bake for 50–55 minutes, or until the top is golden brown and the center is set. Cool for 15 minutes before serving.

Nutrition

Calories: 340kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 8gCholesterol: 80mgSodium: 420mgPotassium: 240mgFiber: 2gSugar: 32gVitamin A: 6000IUVitamin C: 3mgCalcium: 90mgIron: 1.4mg

Notes

Serve warm with whipped cream or vanilla ice cream. Store leftovers covered in the refrigerator for up to 3 days.
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