Pumpkin Pie Dump Cake
Pumpkin Pie Dump Cake is a simple, rich dessert combining pumpkin pie filling and buttery cake mix.It’s creamy, spiced, and perfect for autumn or holiday gatherings.Just layer, bake, and enjoy—no mixing bowls required!Serve warm with whipped cream or ice cream for pure comfort.
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.