3-Ingredient Pumpkin Dump Cake with Spice Cake Mix
My pumpkin dump cake layers pumpkin pie filling, spice cake mix, and thin slices of butter, then bakes into a cobbler with a buttery top. There is no mixing, so you just dump and layer the 3 ingredients and let the oven do the work. It takes 5 minutes to put together and makes a good stand-in for pumpkin pie at Thanksgiving.
Servings: 10 servings
Calories: 163kcal
Equipment
- 9x13 baking dish
- Aluminum foil
- Mandoline slicer optional for slicing butter
Ingredients
- 2 (30-ounce cans) pumpkin pie filling not pumpkin purée
- 1 (15.25-ounce box) spice cake mix I used Duncan Hines
- 1 cup unsalted butter
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- Pour the pumpkin pie filling into the bottom of a 9x13-inch baking dish, and spread it out into an even layer.
- Sprinkle the dry cake mix on top, making sure all the pumpkin pie filling is covered.
- Slice the butter very thinly, and arrange the slices over the cake mix.
- Bake at 350°F for 45 to 50 minutes or until the crust is brown.
- Transfer to a wire rack to cool for 10 minutes before serving.
- If desired, serve with whipped cream, ice cream, or chopped nuts.
Notes
Don't stir the layers together. Keeping the pumpkin, cake mix, and butter in separate layers is what forms the buttery top, so skip the urge to mix.
If the top is browning too fast, lay a piece of foil over the dish about halfway through baking.
Store leftovers in an airtight container in the fridge for up to 3 days. You can also make the whole thing up to 3 days ahead.
Nutrition
Calories: 163kcal | Carbohydrates: 0.1g | Protein: 0.2g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 4mg | Potassium: 6mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 584IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.01mg