Dump cakes are a funny thing….for such an amazing, easy, delicious dessert they are SO hard to make look good in pictures. So it’s no wonder I had to make this yummy Buttery Pumpkin Dump Cake recipe three times in the past month to try to make it look good enough to post on the blog. And seriously, every time I made it the entire thing was gone in less than 24 hours!
I’m a huge fan of dump cakes. for those that haven’t been lucky enough to grow up with dump cakes, let me give a quick explanation. Basically you “dump” any kind of fruit mixture (or veggie here!) and top with cake mix and butter then bake it up into delicious dessert heaven! The one made for me most often growing up consisted of a fruit cocktail topped with the cake mixture but over the years I’ve tried about every combination. I posted a Pumpkin Dump Cake a few years ago and today’s recipe is an improved version of that original. This one is sweeter and absolutely addictive!Print
Buttery Pumpkin Dump Cake
Celebrate fall with this buttery Pumpkin Dump Cake Recipe! It’s a super easy dessert recipe that everyone can’t get enough of. Perfect for autumn entertaining and parties!
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 minutes
- Yield: 9
- Category: Dessert
- Method: baking
- Cuisine: American
- 15 oz can pumpkin puree (NOT pumpkin pie mix)
- 3 large eggs
- 1 cup packed light brown sugar
- 1/2 14 oz can sweetened condensed milk (7 oz)
- 1 box Butter Golden Cake Mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
Preheat oven to 350 degrees F. Spray an 8″ square baking dish lightly with nonstick spray.
In a large bowl combine pumpkin, eggs, brown sugar, and condensed milk. Stir until combined and pour into prepared dish.
In a separate bowl combine cake mix and butter, stir to mix.
Pour cake mixture over pumpkin mixture. Bake for 40 minutes or until top is golden brown.
Allow to cool 30 minutes before serving. Top with whipped cream if desired.