Pumpkin Dump Cake

Pumpkin Dump Cake is a delicious twist on pumpkin pie that's perfect for fall! It's a cake on top of a pumpkin pie without the hassle of a pie crust!

Course Dessert

Cuisine American

Keyword cake, fall, pumpkin, dessert

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 228kcal

Author Nicole Burkholder

Ingredients

1 15 oz can pumpkin puree (not pie filling)
1 12 oz can evaporated milk
3 eggs
1 cup brown sugar
3 tsp pumpkin pie spice
1 15.25 oz box yellow cake mix (just the dry mix)
1 cup butter melted (2 sticks)

Optional Frosting glaze

1 1/2-2 cups powdered sugar
2 tbsp milk more as needed for thinning
1 tsp vanilla extract

Instructions

Preheat the oven to 350°
Mix the pumpkin, milk, eggs, sugar and pumpkin pie spice in a bowl with a whisk
1 15 oz can pumpkin puree, 1 12 oz can evaporated milk, 3 eggs, 1 cup brown sugar, 3 tsp pumpkin pie spice
Pour the pumpkin pie filling into a greased 9x13 baking pan.
Sprinkle yellow cake mix evenly over the top.
1 15.25 oz box yellow cake mix
Pour melted butter over the cake mix.
1 cup butter
Bake at 350° for 45-50 minutes, until center is set and a toothpick comes out clean

Optional Frosting Glaze

Mix the powdered sugar, milk and vanilla in a bowl with a whisk until smooth. Pour over the top of the cake while it's still warm. Let it cool and harden to a sweet crackled glaze on the top.
1 1/2-2 cups powdered sugar, 2 tbsp milk, 1 tsp vanilla extract

Video

Notes

Add chopped nuts or toffee bits to the top of the cake for a nice crunch.

Skip the glaze and serve with vanilla ice cream or whipped cream instead!

NOTE: As of 2025, Duncan Hines brand yellow cake mix is still 15.25oz, but Betty Crocker and most generic brands are down to 13 oz. It won't make a huge difference, but if you want the full amount of topping, be sure to check your box sizes. I now keep an extra box of white or yellow cake mix in the pantry to add to smaller box mixes so my recipes will still turn out properly.

Nutrition