Pumpkin Pie Dump Cake
This Pumpkin Dump Cake with spice cake mix has ALL of the fall flavors. Incredibly easy recipe that will quickly become your go-to fall dessert! Made with minimal ingredients with bakery worthy results.
Servings 16
Calories 162kcal
Equipment
Ingredients
- 29 oz can pumpkin puree
- 3 large eggs
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 12 oz evaporated milk
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 (18.25 oz) package spice cake mix
- 1/2 cup butter melted
- whipped cream optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with baking spray. Set aside.
- In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, evaporated milk, cinnamon, and pumpkin pie spice. Whisk until the mixture is smooth and well blended.
- Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
- In a separate bowl, pour the melted butter over the dry spice cake mix. Use a fork to toss them together until small clumps begin to form. The texture should resemble coarse crumbs.
- Sprinkle the buttered cake mix evenly over the pumpkin mixture in the pan, covering the surface completely.
- Bake for 60 minutes, or until the top is golden brown and the center is mostly set.
- Allow the cake to come to room temperature, then transfer it to the refrigerator. Chill for at least 4 hours or overnight.
- Slice and serve cold with a generous dollop of whipped cream.
Notes
What if I can’t find spice cake mix?
No problem! You can substitute the spice cake mix with either pumpkin cake mix or a yellow cake mix. The yellow mix will produce a slightly different flavor, but will be equally delicious.
Toppings for dump cakes?
We like to serve this easy cake with a dollop of whipped cream or cool whip. However, if you want to add a nice little crunch to the texture, you could add some chopped pecans with the cake mix before baking.
How long does a dump cake last?
If you store the cake covered and in the refrigerator it will last up to 4 days. Which makes this the perfect make-ahead Thanksgiving dessert recipe.
Nutrition
Serving: 1slice | Calories: 162kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 87mg | Potassium: 196mg | Fiber: 2g | Sugar: 17g | Vitamin A: 8276IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg