If you crave autumn flavors with minimal fuss but maximum payoff, you simply have to try Pumpkin Pie Dump Cake. This crowd-pleasing dessert combines the rich, spiced filling of classic pumpkin pie with the buttery, golden topping of a dump cake—no rolling, crimping, or fussing over pie crust required! Every bite perfectly balances velvety pumpkin custard and a crisp, crunchy cake layer. Pumpkin Pie Dump Cake is about turning everyday pantry staples into a dessert that’ll steal the show at any get-together, from cozy family dinners to festive holiday feasts.
Ingredients You’ll Need
One of the best things about Pumpkin Pie Dump Cake is how simple the ingredient list is. Each item brings something special to the table, whether it’s rich flavor, comforting sweetness, or irresistible texture. Here’s what you’ll need and a tip for each to make your cake the very best it can be.
- Pumpkin purée: Use pure pumpkin purée for that deep autumnal flavor—make sure it’s not pumpkin pie filling, which contains extra sugar and spices.
- Evaporated milk: Gives the filling its delightfully creamy, custardy consistency and depth.
- Large eggs: Bind the filling together and lend a rich, velvety texture.
- Granulated sugar: Sweetens every layer without being overpowering.
- Pumpkin pie spice: This spice blend is key to that unmistakable pumpkin pie flavor—don’t skimp or substitute here!
- Yellow cake mix: Provides the crispy, buttery topping; try spice cake mix for an extra autumnal punch.
- Unsalted butter (melted): Creates that irresistible golden-brown crust—using melted helps it distribute evenly over the cake mix.
- Chopped pecans (optional): For a nutty crunch and hint of rustic charm—stir them in if you love a little texture contrast.
- Nonstick cooking spray: Don’t skip greasing the pan, or your luscious dessert might cling a bit too tightly!
How to Make Pumpkin Pie Dump Cake
Step 1: Preheat and Prep the Pan
Begin by heating your oven to 350°F. Grab a 9×13-inch baking dish—this is important for everything to bake evenly—and coat it generously with nonstick cooking spray. This simple step ensures your Pumpkin Pie Dump Cake slides out like a dream when serving.
Step 2: Make the Pumpkin Layer
In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, and pumpkin pie spice. Whisk everything together until you have a completely smooth, harmonious mixture. This is your flavor-packed base, so don’t rush it—the smoother, the better!
Step 3: Pour and Spread
Pour the pumpkin mixture into your prepared baking dish and use a spatula to spread it out to an even layer. This ensures every bite of Pumpkin Pie Dump Cake has that signature pumpkin-pie richness at its heart.
Step 4: Add the Cake Mix Topping
Evenly sprinkle the dry yellow cake mix right out of the box over the pumpkin layer. Don’t stir! You want that distinct separation between pumpkin pie filling and cake topping. It’ll look like a heavy snowstorm over pumpkin—promise, it works out.
Step 5: Drizzle with Butter and Pecans
Carefully drizzle the melted butter evenly over the surface; this step creates those wonderful golden, crispy pockets in the finished cake. If you’re a fan of nuts, sprinkle the chopped pecans over the top for that irresistible crunch.
Step 6: Bake to Perfection
Bake your Pumpkin Pie Dump Cake for 50 to 60 minutes. It’s done when the top is beautifully golden brown and the center has set—it will still jiggle slightly, much like a pumpkin pie. Let it cool to help it firm up before serving—warm or chilled, it’s equally divine!
How to Serve Pumpkin Pie Dump Cake
Garnishes
A dollop of whipped cream is pure heaven atop a slice of Pumpkin Pie Dump Cake! For a bit of elegance, try vanilla ice cream, a dusting of cinnamon, or even a drizzle of caramel sauce. Each adds a finishing touch that makes this dessert extra special, especially when you want to impress guests or celebrate a holiday.
Side Dishes
Because Pumpkin Pie Dump Cake is so rich and comforting, pair it with a cup of hot coffee, spiced chai, or even a glass of cold milk. For festive gatherings, a tangy cranberry salad or a simple fruit platter will provide a lovely contrast to the sweetness and spice of the cake.
Creative Ways to Present
For casual dinners, serve the cake straight from the baking dish—everyone loves a communal scoop! To dress it up, cut neat squares and plate individually with a swirl of whipped cream and a pecan on top. For parties, try layering grated white chocolate or crunchy granola over the whipped topping for extra texture and style.
Make Ahead and Storage
Storing Leftovers
Store any remaining Pumpkin Pie Dump Cake covered tightly in the refrigerator. It will keep wonderfully for up to 4 days, and the flavors may deepen, making day-two servings even more irresistible!
Freezing
Have a lot of leftovers or want to bake ahead? Pumpkin Pie Dump Cake freezes beautifully. Wrap portions tightly in plastic wrap and foil, or place in airtight containers. Freeze up to 2 months; just thaw overnight in the fridge before serving.
Reheating
When ready to enjoy again, reheat slices in the microwave until just warmed through, or place covered in a low oven (about 300°F) for 10-15 minutes. The aroma as it warms is nearly as good as the first bake!
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Homemade pumpkin purée works just as well—just make sure it’s thick and not watery, and adjust the sweetness to taste since some homemade varieties can be a little less sweet.
What’s the best substitute for yellow cake mix?
Feel free to use a spice cake mix for extra warmth and flavor, or even a white cake mix in a pinch. The texture will be the same, but spices in the spice cake mix will complement pumpkin beautifully.
Do I have to use pecans for this recipe?
Not at all! The pecans are optional, but they do add a delightful nutty crunch. Walnuts, hazelnuts, or even skipping the nuts altogether works great if you prefer or need to make it nut-free.
Can Pumpkin Pie Dump Cake be made dairy free?
Yes—with a few simple swaps! Use coconut milk or a dairy-free evaporated milk alternative, and replace the butter with a vegan butter or melted coconut oil. Just check labels on your cake mix, too.
Should the cake be served warm or cold?
Both options are delicious! Warm Pumpkin Pie Dump Cake is wonderfully cozy and comforting, but it also firms up and slices neatly when chilled. Try it each way to see which you love most.
Final Thoughts
If you want a dessert that’s genuinely easy, overflowing with cozy spiced pumpkin flavor, and destined to become a new classic in your family, Pumpkin Pie Dump Cake is the one to try. Gather your ingredients, share it with friends or family, and don’t be surprised if you’re asked for the recipe—this one’s a keeper!
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Pumpkin Pie Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this delightful Pumpkin Pie Dump Cake. A simple yet delicious dessert that combines the richness of pumpkin pie with the ease of a dump cake.
Ingredients
Pumpkin Filling:
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
Cake Layer:
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
- nonstick cooking spray
Instructions
- Preheat and Prep: Preheat oven to 350°F and spray a 9×13-inch baking dish. In a bowl, mix pumpkin purée, milk, eggs, sugar, and spice.
- Layer: Pour pumpkin mixture into dish, sprinkle cake mix, drizzle butter, add pecans if desired.
- Bake: Bake for 50–60 minutes until golden and set.
- Cool and Serve: Cool before serving. Enjoy warm or chilled, topped with whipped cream or ice cream.
Notes
- Spice cake mix can be used for added flavor.
- Leftovers can be refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
