If you love the creaminess of classic pumpkin pie but don't feel like making the crust, this is the easy dessert recipe for you. Our pumpkin dump cake recipe is as easy as layering the filling and topping it with a box of white cake mix.
Pumpkin Dump Cake Ingredients
You'll need just a handful of pantry ingredients to make this pumpkin dump cake recipe.
- Canned Pumpkin: Be sure you grab pure pumpkin puree rather than pumpkin pie filling. The pie filling is already sweetened and is too sweet for this recipe.
- Evaporated Milk: This helps create the creamy pumpkin layer.
- Sugar: Sweeten up the filling with sugar. Our Test Kitchen prefers to use granulated but you could swap in brown sugar in a pinch.
- Eggs: Four large eggs help set the pumpkin filling.
- Cinnamon: Ground cinnamon adds just the right amount of warm spice to this pumpkin dump cake recipe.
- White Cake Mix: If you can't find white cake mix, use yellow instead.
- Chopped Nuts: Our Test Kitchen preferred the flavor pistachios in this recipe but you could use toasted pecans or walnuts as well.
- Salted Butter: Using salted butter adds richness and helps balance the sweetness of the filling.
How to Make Pumpkin Dump Cake
Aside from the taste, the best thing about this dump cake recipe is how easy it is to make! Read on for a quick how-to before you dive into the recipe.
- Prep Your Pan: Grease a 13x9-inch pan with nonstick cooking spray.
- Make the Filling: Mix up the creamy pumpkin filling by combining canned pumpkin, evaporated milk, sugar, eggs, and cinnamon.
- Sprinkle with Cake Mix: Once the filling is in the pan, sprinkle the top with cake mix.
- Add Butter: Evenly dot on the butter before placing the pan in the oven. Be sure to space the pats evenly to ensure the cake mix gets properly cooked.
How to Serve Pumpkin Dump Cake
This pumpkin dessert is best served with a scoop of vanilla ice cream or whipped cream. It's also delicious with a spoonful of vanilla yogurt or non-dairy whipped cream. For the best texture, let the cake cool completely before serving.
Ingredients
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Nonstick cooking spray
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1 (15-ounce) can pumpkin
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1 (12-ounce) can evaporated milk
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1 1/4 cups sugar
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4 large eggs
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
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1 (2-layer-size) white cake mix
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1 cup chopped roasted, salted pistachios, or chopped pecans
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1 cup salted butter, cut into 30 slices
Directions
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Preheat oven to 350°F. Coat a 13x9-inch baking pan or dish with nonstick cooking spray. Combine the first six ingredients (through salt) together in a medium bowl.
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Transfer to prepared pan. Sprinkle evenly with cake mix.
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Top with pistachios. Evenly distribute the butter slices over the cake mix. Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
How to Store Pumpkin Dump Cake
Cover the pumpkin dump cake pan tightly with plastic wrap. Refrigerate the leftover dump cake for up to 3 days.
Nutrition Facts (per serving)
| 516 | Calories |
| 27g | Fat |
| 63g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 516.1 | |
| % Daily Value * | |
| Total Fat 27.4g | 35% |
| Saturated Fat 13g | 65% |
| Cholesterol 111.8mg | 37% |
| Sodium 541.2mg | 24% |
| Total Carbohydrate 63.1g | 23% |
| Dietary Fiber 1.9g | 7% |
| Total Sugars 44g | |
| Protein 7.1g | 14% |
| Vitamin D 1mcg | 5% |
| Vitamin C 2.4mg | 3% |
| Calcium 202.3mg | 16% |
| Iron 1.7mg | 10% |
| Potassium 263.6mg | 6% |
| Fatty acids, total trans 0.7g | |
| Vitamin D 38.6IU | |
| Alanine 0.3g | |
| Arginine 0.4g | |
| Ash 3.2g | |
| Aspartic acid 0.6g | |
| Caffeine 0mg | |
| Carotene, alpha 962.1mcg | |
| Choline, total 70.6mg | |
| Copper, Cu 0.2mg | |
| Cystine 0.1g | |
| Energy 2158.1kJ | |
| Fluoride, F 4.3mcg | |
| Folate, total 45.8mcg | |
| Glutamic acid 1.5g | |
| Glycine 0.2g | |
| Histidine 0.2g | |
| Isoleucine 0.4g | |
| Leucine 0.6g | |
| Lysine 0.5g | |
| Methionine 0.2g | |
| Magnesium, Mg 28.6mg | |
| Manganese, Mn 0.6mg | |
| Niacin 1.3mg | |
| Phosphorus, P 272.8mg | |
| Pantothenic acid 0.8mg | |
| Phenylalanine 0.4g | |
| Phytosterols 0.1mg | |
| Proline 0.6g | |
| Retinol 173.8mcg | |
| Selenium, Se 7.9mcg | |
| Serine 0.4g | |
| Starch 0g | |
| Theobromine 0mg | |
| Threonine 0.3g | |
| Vitamin E (alpha-tocopherol) 1.5mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.3g | |
| Valine 0.4g | |
| Vitamin A, IU 2681.7IU | |
| Vitamin A, RAE 278.9mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 3.5mcg | |
| Water 75.7g | |
| Zinc, Zn 1.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
