Pumpkin Pie Dump Cake
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 time
- 10 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 can pure pumpkin ((29 oz) )
- 3/4 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))
- 1/2 cup walnuts ((chopped))
- 1 stick butter ((8 tablespoons))
- 16 ounces cream cheese ((2 packages))
- 2 teaspoons vanilla
- 2 cups powdered sugar
- 1/2 cup walnuts ((chopped for garnish if desired))
Instructions
- 1
In a large mixing bowl, mix pure pumpkin with sugar and pumpkin pie spice.
- 2
Beat 3 eggs and add to pumpkin mixture. Blend for 1 minute with an electric mixer.
- 3
Add evaporated milk to the mixing bowl and mix until creamy.
- 4
Pour pumpkin mixture into a 13 X 9 inch cake pan sprayed with baking spray.
- 5
Sprinkle dry carrot cake mix on top of pumpkin mixture. Add walnuts evenly over mix.
- 6
Drizzle melted butter over cake mix until the top is covered as best as you can. I use the back of a spoon to gently spread the butter if needed. You can also swirl the cake mix layer and butter with a knife, but be careful not to mix it with the pumpkin mixture or you'll lose the bottom layer.
- 7
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.
- 8
Beat softened cream cheese in a large mixing bowl for 2 minutes until lump-free.
- 9
Add softened butter and beat until smooth. Scrape the sides of the bowl with a spatula and blend again.
- 10
Add vanilla and mix well.
- 11
Gradually add powdered sugar and beat until creamy.
- 12
Store in the refrigerator until time to frost the cake.
- 13
Spread over totally cooled cake and garnish with chopped walnuts if desired.