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

Mix the pumpkin, milk, eggs, sugar and pumpkin pie spice in a bowl with a whisk.
1 15 oz can pumpkin puree, 1 10 oz can evaporated milk, 3 eggs, 1 cup brown sugar, 3 tsp pumpkin pie spice
Pour the pumpkin pie filling in 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 come out clean.

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.
2 cups powdered sugar, 2 tbsp milk, 1 tsp vanilla extract

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!