Recipes & Cooking Desserts & Baking Cakes Pumpkin Dump Cake Is Like the Best Pie You've Ever Had But So Much Easier 3.8 (6) 4 Reviews It's rich, creamy, and loaded with spice. By Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Published on November 6, 2023 Recipe tested by Sarah Brekke, MS Recipe tested by Sarah Brekke, MS Sarah Brekke, a culinary expert with The Better Homes and Gardens Test Kitchen, is passionate about food and cooking. Her unique background as both a food scientist and a culinary contributor allows her to blend her passions for both educating readers and creating tasty content. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Close Photo: Rachel Marek. Prop Styling: Gabe Greco Prep Time: 15 mins Bake Time: 40 mins Total Time: 55 mins Servings: 12 Yield: 8 cups Jump to Nutrition Facts If you love the creaminess of classic pumpkin pie but don't feel like making the crust, this is the easy dessert recipe for you. Our pumpkin dump cake recipe is as easy as layering the filling and topping it with a box of white cake mix. Our pumpkin dump cake recipe is rich, creamy, and the perfect cross between pie and cake. Pumpkin Dump Cake Ingredients You'll need just a handful of pantry ingredients to make this pumpkin dump cake recipe. Canned Pumpkin: Be sure you grab pure pumpkin puree rather than pumpkin pie filling. The pie filling is already sweetened and is too sweet for this recipe. Evaporated Milk: This helps create the creamy pumpkin layer. Sugar: Sweeten up the filling with sugar. Our Test Kitchen prefers to use granulated but you could swap in brown sugar in a pinch. Eggs: Four large eggs help set the pumpkin filling. Cinnamon: Ground cinnamon adds just the right amount of warm spice to this pumpkin dump cake recipe. White Cake Mix: If you can't find white cake mix, use yellow instead. Chopped Nuts: Our Test Kitchen preferred the flavor pistachios in this recipe but you could use toasted pecans or walnuts as well. Salted Butter: Using salted butter adds richness and helps balance the sweetness of the filling. How to Make Pumpkin Dump Cake Aside from the taste, the best thing about this dump cake recipe is how easy it is to make! Read on for a quick how-to before you dive into the recipe. Prep Your Pan: Grease a 13x9-inch pan with nonstick cooking spray.Make the Filling: Mix up the creamy pumpkin filling by combining canned pumpkin, evaporated milk, sugar, eggs, and cinnamon.Sprinkle with Cake Mix: Once the filling is in the pan, sprinkle the top with cake mix.Add Butter: Evenly dot on the butter before placing the pan in the oven. Be sure to space the pats evenly to ensure the cake mix gets properly cooked. This Black Forest Dump Cake Is One of the Easiest Desserts You'll Ever Make How to Serve Pumpkin Dump Cake This pumpkin dessert is best served with a scoop of vanilla ice cream or whipped cream. It's also delicious with a spoonful of vanilla yogurt or non-dairy whipped cream. For the best texture, let the cake cool completely before serving. How to Store Pumpkin Dump Cake Cover the pumpkin dump cake pan tightly with plastic wrap. Refrigerate the leftover dump cake for up to 3 days. 11 No-Waste Sweet and Savory Recipes That Use a Whole Can of Pumpkin Ingredients Nonstick cooking spray 1 (15-ounce) can pumpkin 1 (12-ounce) can evaporated milk 1 1/4 cups sugar 4 large eggs 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 (2-layer-size) white cake mix 1 cup chopped roasted, salted pistachios, or chopped pecans 1 cup salted butter, cut into 30 slices Directions Preheat oven to 350°F. Coat a 13x9-inch baking pan or dish with nonstick cooking spray. Combine the first six ingredients (through salt) together in a medium bowl. Transfer to prepared pan. Sprinkle evenly with cake mix. Top with pistachios. Evenly distribute the butter slices over the cake mix. Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack. Rate It Print Nutrition Facts (per serving) 516 Calories 27g Fat 63g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 516.1 % Daily Value * Total Fat 27.4g 35% Saturated Fat 13g 65% Cholesterol 111.8mg 37% Sodium 541.2mg 24% Total Carbohydrate 63.1g 23% Dietary Fiber 1.9g 7% Total Sugars 44g Protein 7.1g 14% Vitamin D 1mcg 5% Vitamin C 2.4mg 3% Calcium 202.3mg 16% Iron 1.7mg 10% Potassium 263.6mg 6% Fatty acids, total trans 0.7g Vitamin D 38.6IU Alanine 0.3g Arginine 0.4g Ash 3.2g Aspartic acid 0.6g Caffeine 0mg Carotene, alpha 962.1mcg Choline, total 70.6mg Copper, Cu 0.2mg Cystine 0.1g Energy 2158.1kJ Fluoride, F 4.3mcg Folate, total 45.8mcg Glutamic acid 1.5g Glycine 0.2g Histidine 0.2g Isoleucine 0.4g Leucine 0.6g Lysine 0.5g Methionine 0.2g Magnesium, Mg 28.6mg Manganese, Mn 0.6mg Niacin 1.3mg Phosphorus, P 272.8mg Pantothenic acid 0.8mg Phenylalanine 0.4g Phytosterols 0.1mg Proline 0.6g Retinol 173.8mcg Selenium, Se 7.9mcg Serine 0.4g Starch 0g Theobromine 0mg Threonine 0.3g Vitamin E (alpha-tocopherol) 1.5mg Tryptophan 0.1g Tyrosine 0.3g Valine 0.4g Vitamin A, IU 2681.7IU Vitamin A, RAE 278.9mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg Vitamin K (phylloquinone) 3.5mcg Water 75.7g Zinc, Zn 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.