Irresistible Pumpkin Dump Cake: Your Easy Fall Favorite

This Pumpkin Dump Cake delivers a cozy blend of pumpkin spice flavors in a quick and easy dessert, perfect for fall gatherings.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 12 slices

Course: DESSERTS

Cuisine: American

Calories: 305

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 can Canned Pumpkin Use pumpkin pie filling for more flavor
1 cup Evaporated Milk Regular milk can be used as a substitute
3 large Eggs For vegan option, use 1 tbsp ground flaxseed + 3 tbsp water per egg
1 cup Sugar Combination of white and brown sugar
2 teaspoons Pumpkin Pie Spice Make your own or use individual spices
1 box Cake Mix Yellow or spice cake mix
1/2 cup Butter Melted; use coconut oil for dairy-free version

Optional Toppings

1 cup Chopped Pecans Can substitute with walnuts or chocolate chips

Equipment

9x13-inch baking dish
large mixing bowl
whisk

Method

How to Make Pumpkin Dump Cake

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the canned pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
Pour the pumpkin mixture into a greased 9x13-inch baking dish, spreading it evenly.
Evenly sprinkle the dry cake mix over the pumpkin layer without stirring.
Melt the butter and drizzle it over the cake mix, ensuring even coverage.
Bake for 50-60 minutes until the top is golden and the pumpkin layer is soft.
Allow to cool slightly before cutting into squares for serving.

Nutrition

Serving: 1sliceCalories: 305kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 3000IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Enjoy warm with whipped cream or ice cream for an extra treat. Optional: Sprinkle with cinnamon.

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