Pumpkin Dump Cake (VIDEO)

This amazing Pumpkin Dump Cake recipe is so easy for fall! Pumpkin pie batter topped with dry cake mix and butter – don’t forget the whipped cream!

The pumpkin love is STRONG in our family and this Pumpkin Dump Cake was the first fall-themed dessert I’ve made this year. Needless to say, we all thought it was a HIT! With a strong pumpkin pie-like layer on the bottom, and a crunchy cake layer on top, we devoured this one!

Typical dump cakes don’t require any mixing, but this one does – you’ll need to beat the pumpkin layer together until smooth. I promise though, that’s all the effort you’ll need for this delicious dump cake recipe! Be sure to have extra pumpkin pie spice ready to sprinkle on top too.

What is a dump cake?

A dump cake recipe is one that require little to no mixing at all. There’s a wet layer on the bottom, dry cake mix gets sprinkled on top, and then dotted with sliced butter. Very, very simple!

Does this recipe use pumpkin puree or canned pumpkin pie mix?

You’ll need classic pumpkin puree for this dessert. We’ll be adding the sugar, eggs, and spices to make this a unique pumpkin pie layer on the bottom.

How to make pumpkin dump cake:

In a mixing bowl, beat together pumpkin puree, brown sugar, eggs, evaporated milk, and pumpkin pie spice.

Spread this mixture into a 9 x 13 baking dish that has been sprayed with non stick spray. Sprinkle dry cake mix evenly over pumpkin mixture.

Lay slices of butter evenly over top of cake.

Bake until golden. Cool completely before serving!

Is this cake served hot or cold?

We prefer this cake room temperature, or even chilled in the fridge for a bit. You can certainly serve it warm, though the slices may come out a bit messier because the pumpkin pie layer is on the bottom. Bowls might be best if serving this warm!

Should you refrigerate dump cake?

Yes, after serving this cake should be covered and stored in the refrigerator.

Can leftovers be frozen?

It’s not recommended to freeze leftovers of this cake because of the pumpkin pie layer.

More favorite pumpkin desserts:

• Pumpkin Biscotti
• Frosted Pumpkin Bars
• Pumpkin Cheesecake Coffee Cake
• No Bake Pumpkin Dessert

If you liked this Pumpkin Dump Cake recipe, leave a rating and a comment below this post!

Pumpkin Dump Cake

Pumpkin Dump Cake recipe with pumpkin puree, eggs, brown sugar, evaporated milk, yellow cake mix, and butter.

4.20 from 26 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Servings: 12 servings

Calories: 348kcal

Author: Kelly Miller

Ingredients

• ▢ 29 oz pumpkin puree
• ▢ 1 cup brown sugar
• ▢ 3 eggs
• ▢ 1 tsp pumpkin pie spice
• ▢ 12 oz evaporated milk
• ▢ 15.25 oz box yellow cake mix dry
• ▢ 1/2 cup butter sliced into 16 slices
• ▢ whipped cream

Instructions

• In a bowl, beat together pumpkin puree, brown sugar, eggs, evaporated milk, and pumpkin pie spice.
• Spray a 9 x 13 inch baking dish with non stick spray.
• Spread pumpkin mixture evenly into prepared baking dish.
• Sprinkle dry cake mix evenly over pumpkin mixture.
• Lay butter slices evenly over dry cake mix.
• Bake at 350 degrees for 50 minutes to 1 hour, or until top is golden and still slightly jiggly in the center.
• Let cake cool completely (it will continue to set as it cools) before serving topped with whipped cream.
• Store leftovers covered in the refrigerator.

Video

Nutrition

Calories: 348kcal | Carbohydrates: 56g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 384mg | Potassium: 284mg | Fiber: 2g | Sugar: 39g | Vitamin A: 11026IU | Vitamin C: 3mg | Calcium: 192mg | Iron: 2mg

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