Easy Pumpkin Dump Cake That Everyone Will Love

An Easy Pumpkin Dump Cake that highlights the flavors of fall and is simple to make.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pumpkin Mixture

1 can Canned Pumpkin substitute with pumpkin pie filling for enhanced spiciness
1 cup Evaporated Milk can be replaced with coconut milk for a non-dairy option
4 Eggs for a vegan alternative, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg)
1 cup Sugar a mix of white and brown sugar; brown sugar deepens flavor
2 teaspoon Pumpkin Pie Spice can use individual spices if necessary

For the Cake Base

1 box Cake Mix yellow or spice cake mix; choose gluten-free for a gluten-free option
½ cup Butter replace with margarine or coconut oil for a dairy-free version

For the Topping

1 cup Chopped Pecans substitute with walnuts or omit for a nut-free treat

Equipment

9x13-inch baking dish

Method

Step-by-Step Instructions for Easy Pumpkin Dump Cake

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the canned pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Blend until smooth.
Transfer the pumpkin mixture into a greased 9x13-inch baking dish.
Sprinkle the cake mix evenly over the top of the pumpkin layer without stirring.
Melt and drizzle butter over the dry cake mix.
Bake for 50-60 minutes until the top is golden brown and a toothpick comes out clean.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 12000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Serve warm with vanilla ice cream or caramel sauce. Store leftovers in an airtight container in the refrigerator for 3-4 days.

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