If you’re craving a dessert that perfectly captures the cozy flavors of fall with minimal fuss, this Pumpkin Pie Dump Cake Recipe is going to become your new go-to. Imagine all the rich, spiced goodness of classic pumpkin pie, but layered with a buttery cake topping that’s crisp and golden. It’s a wonderfully simple one-dish dessert that delivers a crunchy top and a smooth, creamy pumpkin base underneath, making it an absolute crowd-pleaser for holidays, potlucks, or any time you want to cozy up with a sweet treat.
Ingredients You’ll Need
Getting started with this Pumpkin Pie Dump Cake Recipe means gathering straightforward ingredients that work in harmony to create a luscious dessert. Each item plays a crucial role, from the pumpkin purée providing creamy richness to the yellow cake mix adding that irresistible crumbly texture.
- Pumpkin purée (30 ounces): The star of the dish, offering a smooth, naturally sweet base bursting with fall flavor.
- Evaporated milk (12 ounces): Adds creaminess and depth without making the filling too watery.
- Large eggs (4): Help bind everything together for a custard-like consistency in the pumpkin layer.
- Granulated sugar (1 1/2 cups): Sweetens the pumpkin mixture just right without overpowering the spices.
- Ground cinnamon (2 teaspoons): Brings warm, earthy notes that define pumpkin desserts.
- Pumpkin pie spice (2 teaspoons): A blend that elevates the entire dish with its hints of nutmeg, cloves, and ginger.
- Yellow cake mix (1 box, about 15.25 ounces): Creates that beloved fluffy, crunchy topping that contrasts perfectly with the soft filling.
- Salted butter (1 cup, melted): Pours over the cake mix to give it a rich, golden crust.
- Chopped walnuts or pecans (1 cup, optional): Add a nutty crunch and an earthy bite on top.
- Whipped cream or vanilla ice cream: Perfect accompaniments that bring extra indulgence when serving.
How to Make Pumpkin Pie Dump Cake Recipe
Step 1: Prep and Mix the Pumpkin Filling
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish to prevent sticking. In a large bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice. Stir everything together until the mixture is perfectly smooth and aromatic—a filling that tastes like autumn in every bite.
Step 2: Layer the Filling in the Baking Dish
Pour the luscious pumpkin mixture into your prepared dish, spreading it evenly to ensure every slice has that creamy pumpkin base. This layer will bake to a custard-like softness, creating that signature contrast to the cake topping.
Step 3: Sprinkle the Cake Mix
Evenly sprinkle the dry yellow cake mix over the pumpkin layer. For an extra hint of spice, feel free to dust a little more pumpkin pie spice on top of the cake mix before moving forward. This creates another layer of warm flavor that ties the whole dessert together beautifully.
Step 4: Add Butter and Nuts
Pour the melted butter evenly over the cake mix to saturate it and create that crisp, golden crust once baked. If you prefer, you can slice the butter thinly and distribute it across the top for more even coverage. Next, sprinkle the chopped walnuts or pecans on top; this step is optional but highly recommended for a delightful nutty crunch.
Step 5: Bake Until Golden
Bake your dump cake for about 1 hour, or until the top turns a gorgeous golden brown and the edges are set. The smell wafting through your kitchen will be irresistible, promising a dessert that’s both comforting and mouth-wateringly good.
Step 6: Cool Slightly, Then Serve
Allow the cake to cool just a bit so it sets up but remains warm and inviting. When ready, serve with a generous dollop of whipped cream or a scoop of vanilla ice cream on the side—the perfect way to balance the spices and buttery sweetness.
How to Serve Pumpkin Pie Dump Cake Recipe
Garnishes
A light dusting of cinnamon or pumpkin pie spice right before serving adds a charming visual touch and a burst of aromatic warmth. Freshly whipped cream or smooth vanilla ice cream not only looks gorgeous but also melts into the warm cake for a dreamy bite.
Side Dishes
This dessert shines wonderfully on its own, but if you’re serving it at a bigger meal or party, consider pairing it with coffee, chai tea, or a glass of spiced cider. These drinks complement the pumpkin and spice flavors, making your dessert experience even more memorable.
Creative Ways to Present
For a festive touch, serve this Pumpkin Pie Dump Cake Recipe in individual ramekins or mason jars layered with extra whipped cream and a sprinkle of nuts or candy-corn for Halloween flair. You can also top it with caramel drizzle or chopped dried cranberries to mix things up visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator and enjoy within 3 to 4 days for the best taste and texture.
Freezing
This dessert freezes wonderfully! Wrap tightly in foil or place in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge before reheating to maintain that perfect hold between the creamy filling and crispy topping.
Reheating
Warm leftovers in the oven at 325°F (160°C) for 15 to 20 minutes or until heated through, which revives the crispness of the cake topping. If you’re in a hurry, microwaving individual portions for 30-60 seconds works well, especially if you add a bit of whipped cream or ice cream on top afterward.
FAQs
Can I use canned pumpkin purée for this Pumpkin Pie Dump Cake Recipe?
Absolutely! Canned pumpkin purée works perfectly and is actually the common choice for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Is it necessary to add nuts to the cake?
Not at all. The nuts add a lovely crunch and nutty flavor, but if you have allergies or prefer a nut-free dessert, you can skip them without compromising the overall taste.
Can I make this Pumpkin Pie Dump Cake Recipe gluten-free?
To make it gluten-free, opt for a gluten-free yellow cake mix, which many brands now offer. Just check the label to ensure all ingredients are safe for gluten sensitivity or celiac dietary needs.
How long will the Pumpkin Pie Dump Cake keep in the fridge?
When properly stored in an airtight container, the cake should stay fresh and delicious for up to 4 days. Beyond that, the texture might start to change as it absorbs moisture.
Can I add other spices or flavorings to the pumpkin filling?
Definitely! While the classic cinnamon and pumpkin pie spice work beautifully, you can experiment with a pinch of ginger, nutmeg, or even a splash of vanilla extract to make the flavor your own.
Final Thoughts
This Pumpkin Pie Dump Cake Recipe is a total winner when you want something simple, comforting, and bursting with fall flavors without complicated steps. Its blend of creamy pumpkin and buttery, cake-like topping makes every bite feel special and satisfying. I can’t wait for you to try it and share this delightful dessert with your favorite people—it’s the kind of recipe that feels like a warm hug on a plate.
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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
Description
This Pumpkin Pie Dump Cake is a delightful, easy-to-make dessert that combines the creamy, spiced flavors of pumpkin pie with the convenience of a dump cake. Layered with pumpkin purée, spices, and a buttery yellow cake mix, it bakes into a warm, golden treat perfect for fall gatherings or any cozy occasion. Serve it with whipped cream or vanilla ice cream for an extra comforting touch.
Ingredients
Main Ingredients
- 30 ounces pumpkin purée
- 12 ounces evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
Dry & Topping
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup salted butter, melted
- 1 cup chopped walnuts or pecans (optional)
Serving
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Mix Pumpkin Base: In a large bowl, combine pumpkin purée, evaporated milk, eggs, granulated sugar, ground cinnamon, and pumpkin pie spice. Stir the mixture thoroughly until smooth and well incorporated, then pour it evenly into the prepared baking dish.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pumpkin layer. For enhanced flavor, you can optionally sprinkle some extra pumpkin pie spice on top of the cake mix.
- Apply Butter and Nuts: Melt the salted butter and pour it evenly over the cake mix layer to ensure moisture and richness. Alternatively, you may distribute thin slices of butter evenly across the top. Then sprinkle the chopped walnuts or pecans evenly over the buttered surface, adding a crunchy texture.
- Bake: Place the baking dish in the oven and bake for about 1 hour, or until the top is golden brown and the edges are set firm, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool slightly after removing it from the oven. Serve warm, topped with whipped cream or a scoop of vanilla ice cream. Optionally, sprinkle a little pumpkin pie spice on top for added aroma and presentation.
Notes
- You can use either walnuts or pecans based on your preference or leave nuts out for a nut-free version.
- For a richer flavor, use salted butter, or if preferred, unsalted butter with a pinch of salt added.
- Make sure not to overmix the pumpkin mixture to keep it light and airy.
- Letting the cake rest for about 10 minutes after baking helps it set properly for easier slicing.
- This dessert can be stored covered in the refrigerator for up to 3 days; reheat gently before serving.
- Using evaporated milk is key to getting the right creamy but not too watery texture.
