Decadent Reeses Peanut Butter Pumpkin Dump Cake – Best Easy Dessert
A ridiculously easy dump cake with a creamy pumpkin base, melted peanut butter cups, and a buttery, crisp cake topping. Perfect for fall gatherings, this dessert tastes like you fussed but requires just 10 minutes of prep.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pumpkin pie spice (McCormick blend recommended)
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix (Duncan Hines or Betty Crocker)
- 1 cup unsalted butter, melted
- 1 1/2 cups mini Reese’s peanut butter cups (about one 10 oz bag)
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, and salt until smooth and fully combined.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly with a spatula.
- Sprinkle the mini peanut butter cups evenly over the pumpkin layer. Gently press them down into the mixture so they sink slightly as they bake.
- Sprinkle the dry yellow cake mix evenly over the top of the pumpkin and peanut butter cups. Do not stir—just spread it gently with your fingers or a fork to cover the surface evenly.
- Pour the melted butter evenly over the top of the dry cake mix in a zigzag pattern to cover as much as possible. If using nuts, sprinkle them on top now.
- Bake for 45-50 minutes, until the top is golden brown and slightly crisp, the edges are bubbling, and the center is set (not jiggly). A toothpick inserted into the cake layer should come out clean.
- Let the cake cool for at least 15-20 minutes before serving to allow the pumpkin layer to set. Serve warm.
Notes
Don’t overmix the pumpkin layer—just whisk until smooth. Room temperature eggs are important to prevent lumpiness. Pour melted butter slowly and evenly to avoid a soggy top. Always use 100% pumpkin puree, not pumpkin pie filling. Let the cake cool for 15-20 minutes before serving to allow the pumpkin layer to set. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, use dairy-free butter substitute and full-fat coconut milk instead of evaporated milk. For peanut-free, swap Reese’s cups for chopped dark chocolate or butterscotch chips.
Nutrition
- Serving Size: 1 square (1/12 of ca
- Calories: 450500
- Sugar: 38
- Fat: 25
- Carbohydrates: 55
- Fiber: 3
- Protein: 8
Keywords: pumpkin dump cake, Reese's peanut butter pumpkin cake, easy fall dessert, pumpkin dessert, dump cake recipe, peanut butter cups, Thanksgiving dessert