This easy and delicious pumpkin dump cake is perfect for a fall, or anytime you have a family or friend get-together. It's made with a simple cake mix, pumpkin puree, and pudding mix for extra flavor and moistness.
It is easy to make with just a few ingredients. If you love pumpkin spice-flavored desserts, try these three-ingredient pumpkin Nutella muffins or this 2 ingredient pumpkin loaf.
Table of contents
Why I love this recipe
- This cake is easy to make and is always a hit with my family. My kids love it as an after-school snack!
- You probably have many of the pantry ingredients at home already. This recipe uses just a few ingredients.
- That pumpkin pie spice craving is satisfied with this easy dump cake.
- This cake is great for potlucks, parties, or any get-together.
Ingredients
- ½ of a 15 oz can pumpkin puree
- 1 package spice cake mix
- 1 (3.4-ounce) package instant vanilla pudding mix
- ½ cup (1 stick) butter, melted and cooled
- Cream cheese frosting from the store (optional)
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 2
In a large bowl, combine milk and pudding mix. Whisk until well combined. Then add pumpkin puree and cake mix and stir until well combined.
Step 3
Pour the mixture into the prepared baking dish. Spread it out evenly.
Helpful Hint
You may need to spray the back of a large spoon with nonstick spray to spread it more easily.
Step 4
Bake in preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes before serving.
Optional Step 5
Melt approx. ¼ cup of store-bought icing in a microwave-safe dish. Drizzle it over the cooled cake with a spoon.
A scoop of vanilla ice cream is always delicious on this cake!
Storage
This stores well in the fridge for up to 4 days. It also freezes well for up to a month.
Allow to come to room temperature before serving.
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Make sure you come back and provide a rating for this cake!
Other delicious pumpkin desserts to try
Pumpkin Pudding Dump Cake
Equipment
- 1 9 x 13 inch baking pan
Ingredients
- 1 box Vanilla instant pudding I use the 3.4 oz Jell-O brand (the smaller box)
- 1 cup milk
- 1 cup pumpkin 100% pumpkin
- 1 box Spice cake usually 15ish oz per box
- ¼ cup Cream Cheese Frosting Optional - the ready-made store bought kind.
Instructions
- Preheat oven to 350 degrees ℉. Spray a 9x13-inch baking dish with nonstick spray and set aside.
- In a large bowl, combine milk and pudding mix. Stir or whisk until well combined. Add the cup of pumpkin puree (NOT the full can) and the cake mix into the pudding mixture and stir together. Do NOT add any of the other ingredients listed on the back of the box.
- Pour the mixture into the prepared baking dish.
- Bake 30 - 35 minutes until toothpick inserted in center of the cake comes out clean.
- Cool for at least 15 minutes before adding optional drizzled cream cheese. If using store-bought cream cheese frosting, place ¼ cup in a smaller microwave-safe dish. Microwave for 10 - 15 seconds, then stir to see if the icing is just liquid. If not, microwave for a few seconds more.Use a spoon to drizzle liquid frosting in a random pattern over the cake.
- Serving with a scoop of ice cream is a great option!
Notes
Nutrition
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