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–+ servings
Pumpkin Pie Dump Cake

Deliciously Easy Pumpkin Pie Dump Cake for Everyone

This Pumpkin Pie Dump Cake combines creamy pumpkin goodness with a buttery cake layer for a simple fall dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Filling
  • 1 can Pumpkin Puree Use canned pumpkin puree for best flavor
  • 1 can Evaporated Milk Consider using coconut milk as a dairy-free alternative
  • 3 Eggs Essential for binding
  • 1 cup Sugar Brown sugar can enhance flavor
  • 2 teaspoons Cinnamon Feel free to mix in nutmeg or ginger
For the Cake Layer
  • 1 box Spice Cake Mix Opt for gluten-free mixes as needed
  • 1/2 cup Butter (melted) Can substitute with margarine for non-dairy
For Serving
  • 1 cup Whipped Cream (optional) Enhances flavor and aesthetics

Equipment

  • 9x13 baking dish

Method
 

Step-by-Step Instructions for Pumpkin Pie Dump Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
  2. In a bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until smooth.
  3. Pour the pumpkin filling evenly into the prepared baking dish.
  4. Sprinkle the spice cake mix evenly over the pumpkin layer.
  5. Drizzle melted butter evenly across the cake mix layer.
  6. Bake for 55-60 minutes or until top is golden brown.
  7. Cool for at least one hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 5000IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Perfect for Thanksgiving or casual gatherings. Customizable to suit dietary preferences.

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