If you are on the hunt for a dessert that captures the cozy essence of fall without complicated steps or fancy tools, let me introduce you to the Pumpkin Pie Dump Cake Recipe. This dessert is like pumpkin pie’s fun, laid-back cousin who shows up with a smile and a delicious surprise. It’s an effortless way to layer warm pumpkin flavors with a sweet, buttery cake topping and a satisfying crunch from nuts, all baked into one glorious dish. Perfect for big gatherings or a casual weeknight treat, this Pumpkin Pie Dump Cake Recipe brings home that classic pumpkin spice charm with way less fuss and way more wow.
Ingredients You’ll Need
This recipe calls for simple pantry staples and a few fresh ingredients that together create a perfect combination of creamy, spicy, sweet, and crunchy textures. Each one plays a role in making this dump cake irresistible, from the velvety pumpkin puree to the golden cake mix topping.
- 30 ounces pumpkin puree: The star ingredient that delivers rich pumpkin flavor and smooth texture.
- 12 ounces evaporated milk: Adds creaminess and depth without watering down the sweetness.
- 4 large eggs: Bind everything together and provide structure to the custardy filling.
- 1½ cups granulated sugar: Sweetens the filling perfectly without overpowering the spices.
- 1 tablespoon vanilla extract: Enhances the overall flavor with its warm, aromatic notes.
- 2 teaspoons ground cinnamon: Infuses that classic fall spice that pumpkin desserts are known for.
- 2 teaspoons pumpkin pie spice: A blend that deepens the autumn vibe with cloves, nutmeg, and ginger.
- 1 box yellow cake mix: Creates the easy, crumbly top layer that crisps up beautifully.
- 1 cup salted butter: Melted or grated over the cake mix, it makes the topping delectably rich and moist.
- 1 cup chopped walnuts or pecans: Adds a satisfying crunch and a hint of nuttiness.
- Whipped cream and vanilla ice cream: Optional but highly recommended for serving; they add creaminess and balance the spice.
How to Make Pumpkin Pie Dump Cake Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees Fahrenheit. While it warms up, set aside a 9×13-inch baking dish—you want something roomy enough so the layers bake evenly and the topping gets beautifully golden. This is your stage for layering all the delicious components.
Step 2: Whisk Together the Pumpkin Mixture
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and pumpkin pie spice. Whisk these ingredients until smooth and well blended; this mixture is the custardy foundation that will get wonderfully firm yet tender as it bakes.
Step 3: Pour the Pumpkin Mixture
Pour this luscious pumpkin filling directly into the prepared baking dish. The orange hue alone is enough to bring a smile. It’s comforting to know this easy step lays the groundwork for the magic to come.
Step 4: Add the Cake Mix Layer
Now comes the fun part: evenly sprinkling the entire box of yellow cake mix over the pumpkin mixture. It might feel a little odd to treat cake mix this way, but trust me—this layer will bake up crispy and golden, acting as the perfect counterpoint to the soft pumpkin underneath. For a little extra oomph, sprinkle some extra pumpkin pie spice over the cake mix.
Step 5: Add Butter for Richness
Melt the salted butter or grate it if you want more even coverage, then drizzle or distribute it over the cake mix layer. This butter is the secret to that classic dump cake crust that’s buttery, tender, and slightly crispy. The method of scattering grated cold butter helps it melt evenly, which means no untimely soggy or overly buttery spots.
Step 6: Sprinkle the Nuts
Top your dump cake with chopped walnuts or pecans. Not only do they add an appealing crunch, but their savory nuttiness perfectly balances the sweetness and spices in the dish. After that, it’s ready to go into the oven!
Step 7: Bake and Enjoy
Bake your creation for one hour. During this time, you can enjoy the wonderful aromas filling your kitchen as the layers transform into a warm, comforting dessert. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
How to Serve Pumpkin Pie Dump Cake Recipe
Garnishes
A generous swirl of whipped cream or a scoop of vanilla ice cream complements the warm pumpkin and spices perfectly. Sprinkle a pinch of pumpkin pie spice or cinnamon on top for a festive look and an extra burst of aroma that makes every bite feel like fall in a bowl.
Side Dishes
Pair this dessert with a hot cup of coffee or spiced chai tea to balance its richness. If serving at dinner, it’s lovely alongside light, crisp salads or roasted veggies to keep your meal harmonious and inviting.
Creative Ways to Present
For a crowd, consider serving your Pumpkin Pie Dump Cake Recipe in clear glass dishes so guests can admire the beautiful layers. Alternatively, scoop portions into individual ramekins and top each with a toasted pecan half for a charming touch. Even festive pumpkin-shaped serving platters add whimsy and sparkle to your table.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Pie Dump Cake Recipe keeps well in the refrigerator, tightly covered, for up to four days. This makes it great for prepping ahead or enjoying second helpings. The flavors actually meld and intensify overnight, making your next serving even better.
Freezing
You can freeze pumpkin pie dump cake by wrapping it tightly in plastic wrap and aluminum foil or placing it in an airtight container. It freezes beautifully for up to two months. When you’re ready, thaw it overnight in the fridge before reheating.
Reheating
Reheat slices gently in the microwave for 30 to 60 seconds or warm the entire cake in a 350-degree oven covered with foil for about 20 minutes. Top again with fresh whipped cream or ice cream after reheating for that fresh-baked feel.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can work, but you’ll need to cook and puree it first until smooth. Canned pumpkin puree offers consistent texture and moisture, which helps the dessert turn out perfectly every time.
Is it possible to make this recipe gluten-free?
Absolutely. Swap the yellow cake mix for a gluten-free cake mix of similar weight and texture. Just be sure the other ingredients you use are gluten-free as well to keep it safe for sensitive diets.
Can I use butter substitutes?
Yes, unsalted butter can be used if you prefer, though you might want to add a pinch of salt to balance flavors. Some people try margarine or vegan butter, but that may affect the crust’s texture slightly.
How spicy is this Pumpkin Pie Dump Cake Recipe?
The spice blend is balanced and classic pumpkin spice level—not overwhelming, but enough to get that warm autumn vibe in every bite. You can adjust the cinnamon and pumpkin pie spice to taste if you like it milder or more intense.
Why is it called a dump cake?
“Dump cake” refers to how easy the recipe is—you literally dump the ingredients in layers into the pan without complicated mixing or folding. It’s a no-fuss dessert that feels as simple as it sounds, perfect for busy bakers.
Final Thoughts
If you want a delightful dessert that combines all the flavors of pumpkin pie with minimal effort and maximum comfort, this Pumpkin Pie Dump Cake Recipe is going to be your new go-to. It’s approachable, crowd-pleasing, and totally satisfying. I can’t wait for you to try it and make it part of your fall traditions because once you taste this deliciousness, you’ll love how easy it is to bring pumpkin magic to your table any time.
Print
Pumpkin Pie Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Pie Dump Cake is an easy, comforting dessert that combines the rich flavors of pumpkin pie with the simple convenience of a dump cake. With layers of spiced pumpkin filling topped with a buttery cake mix and crunchy nuts, baked to golden perfection, it’s perfect for fall gatherings or any cozy occasion.
Ingredients
Pumpkin Filling
- 30 ounces pumpkin puree (850g)
- 12 ounces evaporated milk (354mL)
- 4 large eggs
- 1½ cups granulated sugar (300g)
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
Topping
- 1 box yellow cake mix (13 to 15 ounces)
- 1 cup salted butter (227g), melted or grated
- 1 cup chopped walnuts or pecans
For Serving (Optional)
- Whipped cream
- Vanilla ice cream
- Additional pumpkin pie spice for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease or lightly butter a 9×13-inch baking dish to prevent sticking.
- Mix Pumpkin Filling: In a large bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and pumpkin pie spice. Mix thoroughly until smooth and well blended.
- Pour Filling: Pour the pumpkin mixture evenly into the prepared baking dish, creating a smooth layer.
- Add Cake Mix: Evenly sprinkle the yellow cake mix over the pumpkin filling. For extra flavor, optionally sprinkle additional pumpkin pie spice over the cake mix layer.
- Butter Topping: Melt the salted butter and pour it evenly over the cake mix layer. Alternatively, grate or thinly slice cold butter and distribute it evenly across the cake mix for better coverage and texture.
- Add Nuts: Spread the chopped walnuts or pecans evenly over the top of the buttered cake mix layer for a crunchy finish.
- Bake: Place the baking dish in the preheated oven and bake for 1 hour or until the top is golden brown and a toothpick inserted near the center comes out mostly clean.
- Serve: Let the dump cake cool slightly before serving. Serve warm topped with whipped cream, vanilla ice cream, and an optional dusting of pumpkin pie spice.
Notes
- Grating cold butter for the topping helps achieve a more even, crisp texture.
- Use freshly ground pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves for best flavor.
- You can substitute walnuts with pecans or omit nuts if preferred.
- Allow the cake to cool for about 10-15 minutes before serving to let it set slightly.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for 20-30 seconds to enjoy warm.
