Pumpkin Dump Cake

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4.88 from 8 votes

This pumpkin dump cake recipe is an easy cake recipe perfect for pumpkin lovers. Made with a spice cake mix, it’s a warm, comforting pumpkin dessert. Serve with ice cream or whipped cream for a fall favorite!

Prep Time10

Cook Time1

Total Time1 10

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: servings

Calories: 244kcal

Author: Michaela Kenkel

Equipment

Ingredients

3 large 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.

Notes

Storing Leftovers: After baking and cooling, cover the pan with a lid or aluminum foil. Store in the refrigerator for up to 5 days. To serve, bring the cake to room temperature or warm individual slices in the microwave. This pumpkin dump cake dessert is just as delicious the next day.

Nutrition