Easy Creamy Pumpkin Dump Cake
A simple, comforting fall dessert made by layering cake mix, pumpkin pudding, and butter, then baking until golden and bubbly. This dump cake requires no mixing bowls and delivers a moist, creamy texture with a crispy top.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 15.25 ounces yellow cake mix
- 3.4 ounces instant vanilla pudding mix (dry)
- 15 ounces 100% pure pumpkin puree
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Pour the yellow cake mix into the bottom of the prepared dish and spread evenly without pressing down.
- In a large bowl, whisk together pumpkin puree, dry pudding mix, eggs, cinnamon, nutmeg, and ginger until smooth.
- Pour the pumpkin mixture over the cake mix layer and spread evenly to the corners.
- Drizzle the melted butter evenly over the entire surface of the pumpkin layer.
- Bake for 45 to 50 minutes until the top is golden brown and bubbly around the edges.
- Cool for at least 15 minutes before slicing to allow layers to set.
- Serve warm with whipped cream or vanilla ice cream.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. Ensure butter is fully melted for even crisping. Let cake cool completely to prevent falling apart when slicing. Can be made gluten-free or dairy-free with substitutions.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32
- Sodium: 380
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
Keywords: pumpkin dump cake, easy fall dessert, pumpkin recipe, comfort food, quick baking, autumn treats