Best Kid-Approved Friendsgiving Pumpkin Pie Dump Cake
This easy pumpkin dump cake features a creamy, spiced pumpkin layer topped with a buttery, crumbly cake mix crust. It’s a crowd-pleasing dessert perfect for Friendsgiving, with minimal prep and maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1 tablespoon cinnamon sugar (1 tablespoon sugar + 1/2 teaspoon cinnamon)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray.
- In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk until smooth and well combined, about 2 minutes.
- Pour the pumpkin filling into the prepared pan and gently shake to level it into an even layer.
- Sprinkle the dry cake mix evenly over the pumpkin filling. Do not stir.
- Drizzle the melted butter slowly and evenly over the cake mix layer.
- Sprinkle the cinnamon sugar mixture over the top.
- Bake for 45-50 minutes, until the top is golden brown, edges are bubbly, and the center is set (does not jiggle when shaken). A knife inserted in the center should come out mostly clean.
- Let cool on a wire rack for at least 20 minutes before serving.
Notes
For best results, use 100% pure pumpkin puree (not pumpkin pie filling). Room temperature eggs blend more smoothly. Let the cake cool for at least 20 minutes before cutting to allow the filling to set. The flavor improves after a day. For a dairy-free version, use full-fat coconut milk and plant-based butter. For gluten-free, use a gluten-free yellow cake mix.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 320
- Sugar: 28
- Sodium: 380
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: pumpkin dump cake, Friendsgiving dessert, easy pumpkin dessert, kid-friendly, fall dessert, dump cake