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Pumpkin Dump Cake topped with vanilla ice cream on a cream colored plate
4.86 from 7 votes
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Pumpkin Dump Cake

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Cake & Cupcakes
Cuisine: American
Keyword: canned pumpkin, easy, fall, pumpkin dessert, pumpkin dump cake recipe, pumpkin pie spice, pumpkin puree, spice cake, with cake mix
Servings: 12 servings
Calories: 420kcal
Author: Michaela Kenkel

Equipment

Ingredients

  • 3 eggs slightly beaten
  • 1 15 ounce can pumpkin puree (NOT pumpkin pie filling)
  • 1 cup sugar
  • 1 1/2 Tablespoons Pumpkin Pie Spice
  • 1 12 ounce can evaporated milk
  • 1 15.25 ounce Spice Cake Mix
  • 3/4 cup butter melted (1 1/2 sticks)
  • 1 cup pecans chopped (optional)

Instructions

  • Preheat the oven to 350 degrees F. Spray a 9x13" baking dish with non-stick cooking spray.
  • In a mixing bowl, beat your eggs.
  • Add in pumpkin, milk, sugar and pumpkin pie spice. Stir to combine.
  • Spread pumpkin mixture into the prepared baking dish.
  • Sprinkle cake mix evenly over the top of the pumpkin.
  • Drizzle melted butter over the top of the cake mix.
  • Top with nuts, if desired.
  • Bake for one hour, or until a knife inserted in the center comes out clean.
  • Serve warm with whipped cream or a scoop of vanilla ice cream.

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 56g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 431mg | Fiber: 2g | Sugar: 37g