Go Back
–+ servings

Pumpkin Dump Cake

The EASIEST pumpkin cake! This Pumpkin Dump Cake comes together in minutes and makes the perfect dessert for all your fall gatherings!
Print Pin
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 16
Calories: 338kcal
Author: Cathy Trochelman

Ingredients

  • 2 15 ounce cans pumpkin puree
  • 1 12 ounce can evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1 box yellow cake mix
  • 1 cup salted butter

Instructions

  • Preheat oven to 350° F.
  • In a medium mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla. Mix until ingredients are thoroughly combined.
  • Pour into a greased 9x13 inch pan.
  • Sprinkle the dry cake mix evenly over the mixture in the pan. Melt the butter and drizzle evenly over the dry cake mix.
  • Bake at 350° for 1 hour. Let stand to cool for at least 30 minutes, then serve with whipped cream or vanilla ice cream as desired.

Notes

Recipe Variations

  • Use any flavor of cake mix, such as spice, white, or pumpkin
  • Substitute brown sugar for granulated sugar or use a combination of the two
  • Substitute cinnamon for the pumpkin pie spice
  • Adjust the sweetness by adding less sugar (according to taste)
  • Serve with ice cream, whipped cream, or homemade cool whip

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 46g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 371mg | Fiber: 2g | Sugar: 31g