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Pumpkin Dump Cake
Pumpkin Dump Cake is my go-to fall dessert! You just dump the ingredients into a dish and bake. It's a pumpkin pie and cake all in one!
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Author:
Kristin Maxwell
Ingredients
15
ounces
pumpkin puree
not pie filling
12
ounces
evaporated milk
3/4
cup
granulated sugar
1/4
cup
brown sugar
3
large eggs
3
teaspoons
pumpkin pie spice
15
ounce
box of yellow cake mix
1
cup
butter
melted
1
cup
chopped walnuts and/or pecans
1/4
cup
brown sugar
for sprinkling on the top
Instructions
Preheat oven to 350 degrees F. Grease a 9X13-inch pan with nonstick cooking spray and set aside.
In a large mixing bowl, combine pumpkin, evaporated milk, eggs, sugars, pumpkin pie spice. Pour into the prepared baking dish and spread evenly.
Sprinkle dry yellow cake mix evenly over pumpkin mixture.
Sprinkle chopped nuts and brown sugar over the cake mix.
Drizzle melted butter evenly over everything.
Bake at 350 degrees for 50-60 minutes or until top is golden brown. Cool completely, then cut into squares and served.
This pumpkin dump cake is delicious topped with vanilla ice cream or whipped cream!
Notes
Storing leftovers:
Refrigerate for up to 3 days in an airtight container. Or, cover tightly and freeze for up to 3 months.
If you want to enjoy a slice warm, heat it in the microwave at 20 second intervals until your desired temperature is reached.
Additional topping ideas:
If you can't use or don't like nuts, you can use toffee bits or graham crackers.
Nutrition
Calories:
481
kcal
|
Carbohydrates:
58
g
|
Protein:
7
g
|
Fat:
26
g
|
Saturated Fat:
13
g
|
Cholesterol:
90
mg
|
Sodium:
444
mg
|
Potassium:
254
mg
|
Fiber:
2
g
|
Sugar:
41
g
|
Vitamin A:
6115
IU
|
Vitamin C:
2
mg
|
Calcium:
189
mg
|
Iron:
2
mg
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