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Pumpkin Pudding Dump Cake

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Pumpkin Pudding Dump Cake
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  • Prep 10 min
  • Total 60 min
  • Servings 12
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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!
Updated May 24, 2022

Ingredients

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

190 Calories, 2g Total Fat, 2g Protein, 40g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
390mg
16%
Potassium
80mg
2%
Total Carbohydrate
40g
13%
Dietary Fiber
0g
0%
Sugars
24g
Protein
2g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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