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Pumpkin Pie Dump Cake

There seems to be this craze with everything pumpkin during the fall! I can’t say that I am one of those people who are head over heels for pumpkin the way some people are. Also, I’m not a fan of traditional pumpkin pie! I know, SHAME! I speak heresy!!! HAHA! This recipe, however, does tickle my fancy. There seems to be something about the yellow cake mix and butter on top that hits the spot for me! 

This recipe originally came from one of my mom’s employees, thank you, Carrie, at one of their infamous holiday potlucks! It has definitely become a family favorite. 

The pumpkin mixture.

It, in my opinion, is one of the easiest recipes I’ve made in a really long time! There are only a few ingredients and it’s a simple dump, mix, sprinkle and bake! First, you mix together the pure pumpkin, sugar, pumpkin pie spice, salt, and eggs then put it in the pan.

Before the goodness goes in the oven.

After that, you sprinkle the DRY yellow cake mix on top then drizzle the melted butter on top of that.  If you like chopped nuts (could be almonds, pecans, walnuts or whatever your favorite nut is) sprinkle those on top before placing it in the oven to bake until golden brown!

The final golden brown goodness.

The flavoring mixture of the pumpkin puree with the butter saturated yellow cake mix brings a heavenly fall flavor together! This dump cake is not as dry as a typical pumpkin pie but has a luxuriously smooth texture. You could even take it a step farther and top it with whipped cream!  

Pumpkin Pie Dump Cake
Serves 16
A luxurious pumpkin pie mixture with a toasted yellow cake butter topping.
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
337 calories
45 g
64 g
16 g
5 g
8 g
140 g
292 g
16 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 337
Calories from Fat 140
% Daily Value *
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 64mg
Sodium 292mg
Total Carbohydrates 45g
Dietary Fiber 2g
Sugars 16g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 Large Can (29oz) of Solid Pure Pumpkin Pack
  2. 1 Cup of Granulated Sugar
  3. 1 Tbsp Pumpkin Pie Spice
  4. 1/4 Tsp Salt
  5. 3 Eggs
  6. 1 Large Can (12oz) Evaporated Milk
  7. 1 Yellow Cake Mix, Dry
  8. 1 1/2 Sticks Butter, Melted
  9. Chopped Nuts (optional, almonds, pecans or walnuts are good choices)
  1. Preheat oven to 350°.
  2. In a large bowl mix together pumpkin puree, sugar, pumpkin pie spice, salt, eggs, and evaporated milk. Place mixture into a 9"x13" pan. Open the yellow cake mix and sprinkle it dry on top of the pumpkin mixture evenly. Then, take the melted butter and drizzle it as evenly as possible over the cake mix. At this point if you want to use nuts sprinkle them evenly on top. Place the dish in the oven and bake for 50 minutes or until the top is golden brown. In my opinion best served warm.
  1. If you really want to indulge you can add whipped cream to the top!
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