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
Scale
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.
