Pumpkin Pie Dump Cake is a cozy, comforting dessert that combines the best of both worlds — the creamy spiced goodness of pumpkin pie and the buttery crumble of a cake. With no complicated steps or mixing required, this dessert is as easy as “dumping” the ingredients into a pan and baking them to golden perfection.
Pumpkin Pie Dump Cake:
Perfect for fall gatherings, Thanksgiving, or any time you crave a warm pumpkin treat, this dump cake delivers the flavors of classic pumpkin pie with a rich, tender texture that melts in your mouth. Top it with whipped cream or vanilla ice cream for an irresistible finish!
History:
The “dump cake” gained popularity in the mid-20th century as a quick and simple dessert made by layering ingredients and letting the oven do the work. It became a staple at potlucks and family dinners for its ease and versatility. The pumpkin pie version emerged as a fall favorite, offering a fuss-free twist on traditional pumpkin pie without the need for a crust.
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Pumpkin Pie Dump Cake
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- 1 box yellow cake mix (or spice cake mix)
- ¾ cup (1 ½ sticks) unsalted butter, melted
- ½ cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the top — do not stir.
- Drizzle melted butter evenly over the cake mix.
- Sprinkle with chopped pecans if using.
- Bake for 50–55 minutes, or until the top is golden brown and the center is set.
- Cool slightly before serving.
Notes
- Using spice cake mix adds extra warmth and flavor.
- Make sure not to stir the layers — that’s what creates the signature texture.
- You can use pumpkin pie spice instead of individual spices.
- Refrigerate leftovers and serve chilled or reheated.
- Best enjoyed within 3 days for peak freshness.
Tips for Pumpkin Pie Dump Cake:
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- Add a drizzle of caramel sauce for extra indulgence.
- Try substituting pecans with walnuts or toffee bits for variety.
- For a richer flavor, use browned butter instead of melted butter.
- Line your baking dish with parchment paper for easier cleanup.
FAQs for Pumpkin Pie Dump Cake:
Q: Can I use pumpkin pie filling instead of pumpkin puree?
You can, but reduce the sugar and spices since pumpkin pie filling is pre-sweetened and spiced.*
Q: Can I make this dessert ahead of time?
A2: Yes! It keeps well in the fridge for up to 3 days and reheats beautifully.*
Q: Can I make it gluten-free?
Yes, simply use a gluten-free yellow or spice cake mix.*
Q: What’s the best way to serve it?
Warm with whipped cream, or chilled straight from the fridge — both ways are delicious!*
Q: How do I store leftovers?
Cover tightly and refrigerate; reheat individual portions in the microwave for 15–20 seconds.*
Conclusion:
Pumpkin Pie Dump Cake is the ultimate easy fall dessert — rich, creamy, and bursting with warm pumpkin spice flavor. Whether you’re baking for a crowd or treating yourself, this recipe captures all the cozy comfort of homemade pumpkin pie with a fraction of the effort.