Easy Pumpkin Dump Cake (7-Ingredients)
Craving a fall dessert that's quick and effortless? Pumpkin Dump Cake is the answer! Simply layer a quick pumpkin filling, spice cake mix, and melted butter in a baking dish, then bake until golden and bubbly. This cake has all the cozy flavors of pumpkin pie with a deliciously crumbly topping.
Servings: 12
Calories: 410kcal
Ingredients
- 1 box spice cake mix
- 15 oz can pumpkin puree
- 12 oz can evaporated milk
- 1 TB pumpkin pie spice
- ¾ cup melted butter (12 Tablespoons)
- ¾ cup brown sugar (packed)
- 3 eggs
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 cake pan with baking spray.
- In a large mixing bowl, wish together the pumpkin, evaporated milk, pumpkin pie spice, brown sugar and eggs. Once well combined, pour into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the wet pumpkin mixture. Then pour the melted butter over the entire dish, being sure to cover all of the cake mix.
- Bake for 50-60 minutes, until the top is golden brown and the filling bubbling up.
- Take out of the oven and let cool for 15-20 minutes before serving.
Notes
- To make a dairy free dessert, simply substitute the evaporated milk for a plant based milk and the butter for a plant based option.
- Be sure to use pumpkin puree and not pumpkin pie mix.
- Make your own pumpkin pie spice blend if you can’t find it in the store. I use the Pioneer Woman’s recipe:
- 3 TB Cinnamon
- 2 teaspoon ginger
- 2 teaspoon nutmeg
- 1 ½ teaspoon allspice
- 1 ½ teaspoon clove
Nutrition
Calories: 410kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 426mg | Potassium: 346mg | Fiber: 2g | Sugar: 38g | Vitamin A: 5999IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 3mg
