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

Scale

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

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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.