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–+ servings
Easy Pumpkin Dump Cake

Easy Pumpkin Dump Cake That Everyone Will Love

This Easy Pumpkin Dump Cake combines pumpkin pie deliciousness with minimal effort, making it perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Mixture
  • 1 can Canned Pumpkin Can substitute with pumpkin pie filling for added spices.
  • 1 cup Evaporated Milk No direct substitute recommended.
  • 3 large Eggs For vegan option, use flax eggs.
  • 1 cup Sugar Mix of white and brown sugar is recommended.
  • 1 tbsp Pumpkin Pie Spice Can use a homemade blend if desired.
For the Cake Layer
  • 1 box Cake Mix Yellow or spice cake mix recommended.
  • 1/2 cup Butter Melted butter for drizzling over cake mix.

Equipment

  • Oven
  • Mixing Bowl
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions for Easy Pumpkin Dump Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together the canned pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
  3. Pour the pumpkin mixture into the greased baking dish, spreading it evenly.
  4. Sprinkle the dry cake mix evenly over the pumpkin layer without mixing.
  5. Melt your butter and drizzle it generously over the cake mix.
  6. Place the baking dish in your preheated oven and bake for 50 to 60 minutes.
  7. Allow the cake to cool for at least 15 minutes before serving warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5000IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Serve with a scoop of vanilla ice cream or caramel for added flavor. Store leftovers in an airtight container in the fridge for up to 3-4 days.

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