Skip to Content
Menu

Pumpkin Pudding Dump Cake

  • Save Recipe
  • Prep 10 min
  • Total 60 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This 5-ingredient pumpkin dump cake is ridiculously easy to throw together and uses common pantry items you probably already have on hand. We’ll be making this all fall long!
By Betty Crocker Kitchens
Updated May 24, 2022
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
  • 1 1/2 cups milk or 1 can (12 oz) evaporated milk
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting, as drizzle per tip, if desired

Steps

  • 1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin and pumpkin pie spice until well mixed. Spread batter evenly in pan (mixture will be thick).
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, sprinkle with 1/2 cup chopped pecans before baking.
  • tip 2
    To add a cream cheese frosting drizzle: In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of cake.

Nutrition

Nutrition Facts are not available for this recipe
  • Trademarks referred to herein are the properties of their respective owners.
© 2023 ®/TM General Mills All Rights Reserved