Irresistibly Easy Pumpkin Dump Cake Recipe for Fall Bliss
Servings: 12 slices
Calories: 320kcal
This Pumpkin Dump Cake Recipe combines creamy pumpkin filling with a buttery topping, perfect for fall gatherings and Thanksgiving treats.
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Equipment
- 9x13-inch baking dish
- large mixing bowl
Ingredients
For the Filling
- 1 can Pumpkin Puree This creamy base provides rich flavor and moisture.
- 12 oz Evaporated Milk Adds creaminess and enhances richness.
- 2 large Eggs Essential for binding and a smooth texture.
- 1 cup Granulated Sugar Balances warmth from spices.
- 2 teaspoon Ground Cinnamon Infuses a classic fall flavor.
- 1 teaspoon Ground Nutmeg Fragrant addition complements pumpkin.
- 1 teaspoon Ground Ginger Adds a warm zing.
- 1 teaspoon Salt Balances sweetness and enhances all flavors.
For the Topping
- 1 box Yellow Cake Mix Provides the cake-like topping effortlessly.
- ½ cup Unsalted Butter Melted over the cake mix for moisture.
Instructions
How to Make Pumpkin Dump Cake
- Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish.
- Mix together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt in a large bowl until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
- Top with thinly sliced cold butter, distributing it evenly over the cake mix.
- Bake for 50–60 minutes, or until the top is golden brown and filling is mostly set.
- Cool the cake for at least 15–20 minutes before serving.
Notes
Optional: Serve warm with a dollop of whipped cream for extra indulgence.
Nutrition
Serving: 1slice | Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 55mg | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 17000IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg