Description
An incredibly easy, moist pumpkin dessert made by “dumping” pumpkin puree, cake mix, and butter into a pan. Sweet, spiced, and perfect for fall or Thanksgiving gatherings. Variations include using spice or yellow cake mix, or adding cream cheese for extra richness.
Ingredients
🛒 Ingredients (for 9×13-inch pan):
For the Cake:
1 can (15 oz) pumpkin puree
1 box (15.25 oz) spice cake mix or yellow cake mix
½ cup (1 stick) unsalted butter, melted
Optional Add-Ins:
1 teaspoon pumpkin pie spice (if using yellow cake mix)
4 oz cream cheese, softened and dolloped for creaminess
½ cup chopped nuts or chocolate chips
Instructions
📝 Instructions:
Step 1: Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Layer Ingredients
Spread pumpkin puree evenly in the prepared pan.
Sprinkle the dry cake mix evenly over the pumpkin layer.
Dot melted butter over the top. If using cream cheese, drop small spoonfuls evenly across the pan.
Step 3: Bake
Bake 45–50 minutes, until the top is golden brown and a toothpick inserted comes out mostly clean.
Step 4: Cool & Serve
Allow to cool 10–15 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
Notes
Spice Cake vs. Yellow Cake: Spice cake adds extra warmth and depth, yellow cake keeps it sweeter and milder.
Make Ahead: Can be baked a day in advance; store covered at room temperature or refrigerate for cream cheese versions.
Mini Version: Bake in muffin tins for pumpkin dump cake cupcakes.
Extra Crunch: Sprinkle nuts or streusel topping for texture.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Fall Cake
- Method: Baked
- Cuisine: American