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–+ servings
A portion of pumpkin dump cake on a white plate with whipped topping.
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4.67 from 6 votes

Pumpkin Dump Cake

This 5-ingredient Pumpkin Dump Cake is as easy as dump, stir, top and bake! Top with a scoop of ice cream and you've got a pumpkin dessert your family will beg for again and again!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: dump cake
Servings: 10 servings
Calories: 414kcal
Author: Kelsey Byrnes

Equipment

  • 1 large casserole dish or 9x13 dish

Ingredients

  • 1 30-ounce can pumpkin pie mix*
  • 1 12-ounce can evaporated milk
  • 2 eggs
  • 1 15.25-ounce package cake mix yellow, butter pecan or spice cake mix
  • 1/2 cup salted butter (1 stick) melted

Instructions

  • Preheat oven to 350°F and grease a large casserole dish.
  • Dump the pumpkin pie mix, evaporated milk and eggs into the casserole dish; whisk until well-combined.
    1 30-ounce can pumpkin pie mix*, 1 12-ounce can evaporated milk, 2 eggs
  • In a bowl, combine the cake mix and melted butter.
    1 15.25-ounce package cake mix, 1/2 cup salted butter (1 stick)
  • Sprinkle the cake mix mixture over the pumpkin filling.
  • Bake for 45 minutes.

Video

Notes

If you don't have pumpkin pie mix, you can use the following (in place of the pumpkin pie mix, eggs and evaporated milk):
  • 2 - 15 oz cans pumpkin puree
  • 1 - 12 oz can evaporated milk
  • 4 eggs
  • 1 1/2 c sugar
  • 1 tbsp pumpkin pie spice (store-bought or a homemade combination of cinnamon, nutmeg, cloves, ginger and allspice)
Try stirring 1/2 cup of chopped pecans in the cake mix topping mixture for added crunch and flavor!

Nutrition

Calories: 414kcal | Carbohydrates: 60g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 582mg | Potassium: 271mg | Fiber: 8g | Vitamin A: 7523IU | Vitamin C: 4mg | Calcium: 186mg | Iron: 1mg