Pumpkin Dump Cake
Quick, Easy Dessert Recipe Loaded with Pumpkin, Spices and Yellow Cake Mix!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 576kcal
- 15 oz can pumpkin puree
- 2 tsp pumpkin pie spice
- 12 oz evaporated milk
- 3 eggs
- 1 c. white sugar
- 15.25 oz pkg. yellow cake mix
- 3/4 c. butter melted
- 1 1/2 c. chopped walnuts
Preheat oven to 350 degrees.
In a large mixing bowl mix together pumpkin, pumpkin pie spice, evaporated milk, eggs, and sugar. Pour into greased 9 x 14 in pan or 2.5 quart baking dish.
Sprinkle dry cake mix over the top of pumpkin mixture. Drizzle butter over the top of cake mix. Top with walnuts. Bake for 1 hour or until a knife inserted into the middle comes out clean.
Serve with Cool Whip or ice cream.
- It is made with yellow cake mix, which I think works really well. You could also use spice cake mix, too.
- The cake is topped with crunchy walnuts which gives it a great texture. If you don’t like walnuts feel free to substitute chopped pecans instead.
- Be sure to use canned pumpkin puree and not pumpkin pie filling. They aren’t the same thing, so double check the label!
- Add a scoop of vanilla ice cream. This is really good when you serve the cake warm because the ice cream melts over the top – yum!
- Keep it really easy and add a scoop of Cool Whip on each serving. Sprinkle a little ground cinnamon or pumpkin pie spice over the top!
- There’s nothing better than a dollop of homemade whipped cream!
- Add a drizzle of caramel sauce to make it extra special!
Calories: 576kcal | Carbohydrates: 59g | Protein: 10g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 416mg | Potassium: 325mg | Fiber: 3g | Sugar: 40g | Vitamin A: 6018IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 2mg