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+ servings
Slices of pumpkin dump cake on black plaid paper plates
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Pumpkin Dump Cake

Pumpkin Dump Cake recipe with pumpkin puree, eggs, brown sugar, evaporated milk, yellow cake mix, and butter.
Prep Time 15 minutes
Cook Time 50 minutes
Servings 12 servings
Calories 348kcal

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