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–+ servings
Pumpkin dump cake on a white plate.
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5 from 11 votes

Pumpkin Dump Cake

This pumpkin dump cake is made with a carrot cake mix, cream cheese frosting, pumpkin puree, and more. The best fall cake recipe for Thanksgiving, dessert at home, or gift to a friend. A simple boxed cake mix that gets transformed.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Desserts
Cuisine: American
Servings: 10
Calories: 272kcal
Author: Kim Schob

Equipment

Ingredients

  • 2 cans pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 can cream cheese frosting
  • 1 cup walnuts chopped
  • 1 box carrot cake mix
  • 1 ½ sticks butter sliced thin
Cups - Metric

Instructions

  • Preheat oven to 350 °F (177 °C) degrees and prepare a 13x9 pan with nonstick spray
  • Spread pumpkin in pan
  • Sprinkle on pumpkin pie spice
  • Microwave frosting for about 30 seconds and pour over pumpkin
  • Sprinkle on walnuts then evenly add the cake mix
  • Place butter slices on top
  • Bake for 40-45 minutes
  • Cool completely and serve

Nutrition

Calories: 272kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Sodium: 360mg | Potassium: 88mg | Fiber: 1g | Sugar: 22g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 129mg | Iron: 1mg