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–+ servings
Pumpkin Dump Cake Dessert

Delicious Pumpkin Dump Cake Dessert for Cozy Fall Nights

Enjoy this Pumpkin Dump Cake Dessert, a warm and inviting treat perfect for cozy fall nights.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Mixture
  • 1 can Canned Pumpkin Can substitute with sweet potato or butternut squash puree
  • 2 large Eggs Or flax eggs/aquafaba for vegan option
  • 1 cup Sugar Brown sugar can enhance flavor
  • 1 teaspoon Cinnamon Adjust according to taste
  • 0.5 teaspoon Nutmeg Adjust according to taste
  • 1 teaspoon Vanilla Extract
For the Topping
  • 1 box Yellow Cake Mix Use gluten-free cake mix for gluten-free version
  • 1 cup Chopped Pecans/Walnuts Can substitute with chocolate chips
  • 0.5 cup Butter Use vegan butter for dairy-free option

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions for Pumpkin Dump Cake Dessert
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the canned pumpkin, eggs, sugar, cinnamon, nutmeg, and vanilla extract. Whisk until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
  4. Evenly sprinkle the dry yellow cake mix atop the pumpkin layer without mixing.
  5. Top with chopped pecans or walnuts, and drizzle melted butter over the toppings.
  6. Bake for 45-50 minutes until the top is golden-brown and bubbly.
  7. Let it cool slightly for about 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 150IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

This cake allows for gluten-free and vegan adaptations, making it a versatile favorite for everyone.

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