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Pumpkin Dump Cake
This delicious, simple Pumpkin Dump Cake recipe combines the flavors of traditional pumpkin pie with the convenience of a dump cake! It is the ultimate easy fall dessert, perfect for a busy parent or a pumpkin lover!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12 servings
Calories: 428 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 ½ cups pumpkin puree (one 29-ounce can of plain pumpkin puree, not pumpkin pie filling)
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 (15.25-ounce) pkg. yellow cake mix (or spice cake mix)
- ¾ cup salted butter melted
- ¾ cup coarsely chopped pecans (optional)
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, ground ginger, and ground cloves. Whisk together until combined. Pour into a 9x13-inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin pie filling in the baking dish. Drizzle melted butter evenly over the top of the dry cake mix. Sprinkle with chopped pecans, if using.
- Bake for 50-60 minutes until light brown around the edges and golden brown on top. Let cool before slicing into squares and serving.
Cup of Yum
Notes
- Storage
- Store: Store leftover pumpkin dump cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freeze: Wrap individual slices in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
- Store: Store leftover pumpkin dump cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freeze: Wrap individual slices in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition Information
Calories
428kcal
(21%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
80mg
(27%)
Sodium
408mg
(17%)
Potassium
326mg
(9%)
Fiber
3g
(12%)
Sugar
39g
(78%)
Vitamin A
11.607IU
(0%)
Vitamin C
4mg
(4%)
Calcium
201mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 428
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 408mg | 17% |
| Potassium | 326mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 11.607IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.