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Pumpkin dump cake slice with vanilla ice cream, garnished with pecans and walnuts.

Pumpkin Dump Cake

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 15
Calories 310 kcal

Ingredients
  

  • 1 can pumpkin purée (15 ounces)
  • 1 can evaporated milk (12 ounces)
  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 teaspoon cinnamon
  • Pinch kosher salt
  • 1 teaspoon pumpkin pie spice
  • 1 box yellow cake mix
  • 8 ounces unsalted butter melted
  • Desired topping such as whipped cream or ice cream

Instructions
 

  • Preheat your oven to 350°F.
  • In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, salt, and pumpkin pie spice. Whisk until smooth and well blended.
    Whisking pumpkin mixture for Pumpkin Dump Cake.
  • Grease a 9x13-inch baking dish. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
    Creamy orange custard in a baking dish ready to bake for a dessert recipe.
  • Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
    Dry yellow cake mix sprinkled over the Pumpkin Dump Cake.
  • Evenly drizzle the melted butter over the cake mix, aiming to cover as much of the surface as you can.
    Drizzling melted butter over the dry yellow cake mix for Pumpkin Dump Cake.
  • Bake for 45 minutes, or until the top is golden brown and the edges are set.
    Golden brown Pumpkin Dump Cake baking in a dark pan.
  • Let the cake cool for at least 15 minutes before serving. Enjoy it warm or at room temperature with whipped cream or ice cream.

Nutrition

Calories: 310kcalCarbohydrates: 44gProtein: 3gFat: 14gSaturated Fat: 9gSodium: 267mgFiber: 1g
Keyword Pumpkin Dump Cake
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