Description
Indulge in this effortless and decadent Reese’s Pumpkin Dump Cake. Combining a spiced, creamy pumpkin custard base with a golden, buttery cake topping, this dessert is elevated by the addition of chopped mini peanut butter cups, Reese’s pieces, and melted peanut butter chips. Perfectly balanced with earthy pumpkin spices and nutty, sweet accents, it is the ultimate crowd-pleasing treat for any autumn gathering or cozy weeknight when you need something comforting, quick, and undeniably delicious.
Ingredients
15 oz pumpkin puree (pure, not pie filling)
12 oz evaporated milk
2 tsp pumpkin pie spice
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 box yellow cake mix (dry)
1 cup unsalted butter, melted
2 cups Reese’s Mini Cups, chopped
3/4 cup Reese’s Pieces
3/4 cup peanut butter chips
Instructions
Preheat your oven to 350 degrees F and lightly grease a 13×9 inch baking pan.
In a large bowl, whisk together the pumpkin puree, evaporated milk, pumpkin pie spice, sugar, eggs, and vanilla extract until smooth.
Pour the pumpkin mixture into the prepared 13×9 inch baking pan.
Evenly sprinkle the dry yellow cake mix over the top of the pumpkin mixture.
Evenly pour the melted butter over the cake mix layer.
Sprinkle the chopped Reese’s Mini Cups, Reese’s Pieces, and peanut butter chips over the top.
Bake for 55 minutes or until the edges are golden brown and the center is set.
Allow to cool slightly before serving.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling, to maintain the correct consistency. If the top browns too quickly, cover loosely with aluminum foil for the last 15 minutes of baking. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg