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+ servings
pumpkin dump cake with yellow cake mix topping and whipped cream on plate
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5 from 13 votes

Easy Pumpkin Dump Cake

This Easy Pumpkin Dump Cake Recipe made with canned pumpkin and yellow cake mix is one of the easiest pumpkin desserts ever. This easy recipe is sure to be a family favorite, and it's perfect for fall gatherings and Thanksgiving!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 411kcal
Author Dee
Cost $10

Ingredients

  • 29 ounces pumpkin puree 1 large can or 2 15 ounce cans pumpkin puree
  • 12 ounces evaporated milk 1 can
  • 1 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon optional
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 box yellow cake mix
  • sticks butter cut into thin slices

Instructions

  • Preheat oven to 350 degrees
  • Grease a 9x13 baking dish with butter or non-stick spray
  • Add pumpkin puree, milk, brown sugar, pie spice, cinnamon and vanilla extract to a large bowl
  • Use a hand mixer to mix the ingredients together on low speed until combined
  • Add the eggs, 1 at a time, beating well after each one. When, mixture is fully combined and smooth, pour into prepared baking dish
  • Sprinkle dry cake mix over pumpkin filling, and spread with a spatula or knife so that it covers the pumpkin pie filling
  • Place pats of butter in neat rows over cake mix, and bake uncovered for 45 to 50 minutes or until top is golden brown and filling is hot and bubbly

Notes

Cake is done when top is golden brown and filling is thick and not runny.
Filling won't be very firm until the cake cools completely.

Nutrition

Calories: 411kcal | Carbohydrates: 62g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 471mg | Potassium: 296mg | Fiber: 3g | Sugar: 42g | Vitamin A: 11152IU | Vitamin C: 4mg | Calcium: 212mg | Iron: 2mg