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An image of a slice of pumpkin dump cake on a white plate.
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Pumpkin Dump Cake

This delicious, simple Pumpkin Dump Cake recipe combines the flavors of traditional pumpkin pie with the convenience of a dump cake! It is the ultimate easy fall dessert, perfect for a busy parent or a pumpkin lover!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Amy Nash

Ingredients

  • 3 ½ cups pumpkin puree (one 29-ounce can of plain pumpkin puree, not pumpkin pie filling)
  • 1 (12-ounce) can evaporated milk
  • 3 large eggs
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 (15.25-ounce) pkg. yellow cake mix (or spice cake mix)
  • ¾ cup salted butter melted
  • ¾ cup coarsely chopped pecans (optional)

Instructions

  • Preheat oven to 350°F.
  • In a large bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, ground ginger, and ground cloves. Whisk together until combined. Pour into a 9x13-inch baking dish.
    3 ½ cups pumpkin puree, 1 (12-ounce) can evaporated milk, 3 large eggs, 1 cup brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
  • Sprinkle the dry cake mix evenly over the pumpkin pie filling in the baking dish. Drizzle melted butter evenly over the top of the dry cake mix. Sprinkle with chopped pecans, if using.
    1 (15.25-ounce) pkg. yellow cake mix, ¾ cup salted butter, ¾ cup coarsely chopped pecans
  • Bake for 50-60 minutes until light brown around the edges and golden brown on top. Let cool before slicing into squares and serving.

Notes

Storage
  • Store: Store leftover pumpkin dump cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  • Freeze: Wrap individual slices in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

Nutrition

Calories: 428kcal | Carbohydrates: 58g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 408mg | Potassium: 326mg | Fiber: 3g | Sugar: 39g | Vitamin A: 11.607IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 2mg

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