Pumpkin Pie Dump Cake

5 from 21 votes

Pumpkin Pie Dump Cake has all the right spice in all the right places! Topped with a luscious cream cheese frosting and chopped walnuts, this cake is everything pumpkin spice lovers crave.

Prep Time10

Cook Time50

Total Time1

Course: Desserts

Cuisine: American

Servings:

Calories: 218kcal

Author: Debi Morgan | Quiche My Grits

Ingredients

CAKE

1 can pure pumpkin (29 oz)
¾ cup sugar
1 Tablespoon pumpkin pie spice
3 large eggs (beaten)
1 can evaporated milk (12 oz)
1 box carrot cake mix (15.25 oz)
1 stick butter (melted)
½ cup walnuts (chopped)

CREAM CHEESE ICING

1 stick butter (8 tablespoons)
16 ounces cream cheese (2 packages)
2 teaspoons vanilla
2 cups powdered sugar
½ cup walnuts (chopped for garnish if desired)

Instructions

PUMPKIN DUMP CAKE

In a large mixing bowl, mix pure pumpkin with sugar and pumpkin pie spice.
Beat 3 eggs and add to pumpkin mixture. Blend for 1 minute with an electric mixer.
Add evaporated milk to the mixing bowl and mix until creamy.
Pour pumpkin mixture into a 13 X 9 inch cake pan sprayed with baking spray.
Sprinkle dry carrot cake mix on top of pumpkin mixture. Add walnuts evenly over mix.
Drizzle melted butter over cake mix and swirl with a knife until the cake mix is wet.
Bake at 350 degrees for 50 minutes. Check to see if it's done. It will still be jiggly in the middle when done and sets after it cools.

CREAM CHEESE FROSTING

Beat softened cream cheese in a large mixing bowl for 2 minutes until lump-free.
Add softened butter and beat until smooth. Scrape the sides of the bowl with a spatula and blend again.
Add vanilla and mix well.
Gradually add powdered sugar and beat until creamy.
Store in the refrigerator until time to frost the cake.
Spread over totally cooled cake and garnish with chopped walnuts if desired.

Notes

All ovens bake differently. Check cake at 50 minutes. The middle will still be slightly jiggly. If it is soupy, bake for 10 more minutes.
Make sure you cool cake at least 1 hour before spreading frosting on top. If you spread the frosting before the cake cools, it will melt and make a mess. It's best to wait until it's cooled completely.
Store leftover cake in refrigerator.

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