Easy Breezy Pumpkin Dump Cake, an easy soft, moist cake recipe, regular and lite versions available.  Simply mix, dump and bake to get a delicious Fall cake!

Easy Breezy Pumpkin Dump Cake, an easy soft, moist cake recipe, regular and lite versions available. Simply mix, dump and bake to get a delicious Fall cake!

This delicious recipe has been generously shared by one of our Lovefoodies supporters, Loraine Durazo.
Loraine tells us that it is one of her late grandmother's recipes, which was found in her recipe box.


Loraine has shared her grandmother's original recipe and also shared her 'lightened' version which we will add in the ingredients section for you.


It's certainly a delicious recipe and really easy to make. Simply mix the ingredients, dump in the pan and bake! The smells when this is baking is absolutely delicious, and the spices will certainly smell of Fall and Thanksgiving!

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Easy Breezy Pumpkin Dump Cake, an easy soft, moist cake recipe, regular and lite versions available. Simply mix, dump and bake to get a delicious Fall cake!

Prep Time

10 - 15 minutes

Cook Time

50 minutes

Yield

4 - 6 persons

Ingredients

29 ounce can puree pumpkin
12 ounce can evaporated milk (I used 10 oz skim milk )
3 whole eggs (I used 4 -5 egg whites from a carton)
1 cup white sugar (I used Splenda)
3 teaspoons cinnamon (I used 3 Teaspoons pumpkin pie mix)
18.25 ounce Betty Crocker Supermoist yellow cake mix (I used spice cake mix)
1 cup chopped pecans (optional)
3/4 cup butter, melted

Loraine used the variations in the recipe above, you can also swap some or all of the ingredients for what Loraine used, it's up to you!

Instructions

1. Preheat the oven to 350 degrees and grease a 9 x 13 baking dish.

2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. The mixture will be very wet.

3. Sprinkle cake box mix evenly on top of the pumpkin batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. (I mixed the cake mix and the butter with a fork to ensure that there were no dry spots.

4. Bake 50 minutes.

5. All to cool. (Do not cut while hot because it will come apart. Wait until it is cool).

Easy Breezy Pumpkin Dump Cake, an easy soft, moist cake recipe, regular and lite versions available. Simply mix, dump and bake to get a delicious Fall cake!

6. Top with whipped cream or ice cream.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Easy Breezy Pumpkin Dump Cake, an easy soft, moist cake recipe, regular and lite versions available. Simply mix, dump and bake to get a delicious Fall cake!

Recipe Card

Easy Breezy Pumpkin Dump Cake, an easy soft, moist cake recipe, regular and lite versions available. Simply mix, dump and bake to get a delicious Fall cake!

Easy Breezy Pumpkin Dump Cake

Yield: 4 - 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Easy Breezy Pumpkin Dump Cake, an easy soft, moist cake recipe, regular and lite versions available. Simply mix, dump and bake to get a delicious Fall cake!

Ingredients

  • 29 ounce can puree pumpkin
  • 12 ounce can evaporated milk, (I used 10 oz skim milk)
  • 3 whole eggs, (I used 4 -5 egg whites from a carton)
  • 1 cup white sugar, (I used Splenda)
  • 3 teaspoons cinnamon, (I used 3 Teaspoons pumpkin pie mix)
  • 18.25 ounce Betty Crocker Supermoist yellow cake mix, (I used spice cake mix)
  • 1 Cup chopped pecans, optional
  • 3/4 cup butter, melted

Instructions

  1. Preheat the oven to 350 degrees and grease a 9x13 baking dish.
  2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. The mixture will be very wet.
  3. Sprinkle cake box mix evenly on top of the pumpkin batter. If adding pecans, sprinkle them over the cake mix.
  4. Pour melted butter over the top of the cake mix. ( I mixed the cake mix and the butter with a fork to ensure that there were no dry spots.
  5. Bake 50 minutes. Cool. (Do not cut while hot because it will come apart. Wait until it is cool).
  6. Top with whipped cream or ice cream.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 626Total Fat: 44gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 172mgSodium: 321mgCarbohydrates: 54gFiber: 4gSugar: 45gProtein: 11g

Nutrition information isn’t always accurate

Easy Baking Recipes For Fall

Here's a great selection of easy baking recipes to get you in the mood for Fall, with Pumpkin, Cinnamon, spices, and all things nice!

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8 thoughts shared

  1. I saw this today and knew I had to make it tonight. I used the spice cake and it turned out wonderfully! I think the 5 minute prep time is a bit of a stretch… you still have a fair amount of ingredients here as compared to other dump cakes using fruit so it does take longer than that, but the results are sooo worth it! It also really helped to mix the butter in with the cake mix. It came out with nice firm topping and the light pumpkin on the bottom. The hardest part of this recipe? Making my three guys wait for it to cool! Topped it with some whipped topping and and it was a big hit!

    1. Thanks Mary Ann for your feedback. I’ve updated the recipe prep time to reflect what you have advised. It sounds wonderful with the topped whipped cream! So glad your family all enjoyed it.
      Thanks once again for your feedback!