Cozy Up with Easy Pumpkin Dump Cake for Fall Bliss

This Easy Pumpkin Dump Cake beautifully captures the essence of fall with warm spices, a fluffy texture, and simple preparation.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Cooling Time 15

Total Time 1 30

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pumpkin Base

1 can Canned Pumpkin Substitute with pumpkin pie filling for enhanced flavor.
1 can Evaporated Milk No direct substitute recommended.
2 large Eggs For a vegan option, use flax eggs.
1 cup Sugar A blend of white and brown sugar.
2 teaspoons Pumpkin Pie Spice Mix your own if necessary.

For the Topping

1 box Cake Mix Can substitute with gluten-free cake mix.
1/2 cup Butter Use softened for best results.
1 cup Chopped Pecans Optional, can replace with walnuts or omit.

Equipment

9x13-inch baking dish
Mixing bowl
Whisk
Microwave-safe dish

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the canned pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
Grease a 9x13-inch baking dish and pour the pumpkin mixture in, spreading evenly.
Sprinkle the dry cake mix evenly over the pumpkin mixture without stirring.
Melt the butter and drizzle it evenly over the cake mix layer.
Bake for 50-60 minutes until the top is golden brown and a toothpick comes out clean.
Allow to cool for 15 minutes before serving warm, optionally topped with whipped cream or caramel.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 3000IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Can freeze for up to 2 months. Reheat gently before serving.

Tried this recipe?

Let us know how it was!