Pumpkin Dump Cake
This Pumpkin Dump Cake is a quick and effortless fall dessert made with just a handful of ingredients. A creamy pumpkin filling is topped with a boxed spice cake mix, dotted with butter, and finished with chocolate chips for a sweet twist. As it bakes, the cake forms a crispy, golden topping over the smooth pumpkin base. With minimal prep and big flavor, this dessert is perfect for holiday gatherings or weeknight treats — just mix, dump, and bake!
Tasty Team
95% would make again
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
1 hr
1 hr
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
1 hr
1 hr
Ingredients
for 6 servings
- 1 15-ounce can pumpkin puree
- 1 12-ounce can evaporated milk
- 1 cup granulated sugar
- 3 large eggs
- 1.5 teaspoons pumpkin pie spice
- 1 15¼-ounce box spice cake mix
- ¾ cup (1½ sticks) unsalted butter, cut into tabs
- ½ to ¾ cup chocolate chip
Nutrition Info
- Calories 851
- Fat 46g
- Carbs 111g
- Fiber 3g
- Sugar 73g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth and well combined.
- Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture.
- Dot the top of the cake mix with the butter tabs, distributing them across the surface.
- Sprinkle the chocolate chips over the top.
- Bake for about 1 hour, or until the cake is set and the top is golden brown.
- Let the cake cool slightly before serving. Serve warm or at room temperature.
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