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Easy Pumpkin Dump Cake

Easy Pumpkin Dump Cake

This Easy Pumpkin Dump Cake is a simple yet delightful dessert capturing the heartwarming flavors of fall.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 can Canned Pumpkin Substitute with pumpkin pie filling for extra spices.
  • 1 cup Evaporated Milk Provides creaminess and essential moisture.
  • 3 large Eggs Can be replaced with flax eggs for vegan versions.
  • 1 cup White Sugar Balances the spices perfectly.
  • 1/2 cup Brown Sugar Contributes depth and moisture.
  • 2 tablespoons Pumpkin Pie Spice Can be swapped with a mix of cinnamon, nutmeg, and ginger.
  • 1 box Yellow or Spice Cake Mix Provides structure without stirring.
  • 1/2 cup Melted Butter Use room temperature butter for even melting.
  • 1 cup Chopped Pecans Optional, can swap with walnuts.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Whisk
  • Measuring Cups

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your mixing bowl, measuring cups, and baking dish.
  2. In a large mixing bowl, combine the canned pumpkin, evaporated milk, white sugar, brown sugar, eggs, and pumpkin pie spice. Blend until smooth and creamy.
  3. Grease your 9x13-inch baking dish generously. Pour the well-mixed pumpkin batter into the dish, spreading it evenly.
  4. Sprinkle the dry yellow or spice cake mix evenly over the top of the pumpkin layer without mixing it in.
  5. Drizzle the melted butter over the cake mix evenly.
  6. Bake in the preheated oven for 50-60 minutes until the top is golden brown and a toothpick comes out mostly clean.
  7. Remove from the oven and allow to cool for at least 15-20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 5000IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container; refrigerate for up to 4 days or freeze for up to 3 months.

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