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Pumpkin Pie Dump Cake Recipe – Easy & Perfect Fall Dessert

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This Pumpkin Pie Dump Cake combines the creamy richness of pumpkin pie with a buttery, crumbly cake topping, making it the perfect treat for cozy fall evenings or family gatherings.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 box yellow cake mix
  • 1 cup unsalted butter, melted
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth and creamy.
  3. Pour the pumpkin mixture into the prepared baking dish and spread it out evenly using a spatula.
  4. Sprinkle the dry cake mix evenly over the pumpkin mixture without stirring.
  5. Slowly pour the melted butter over the cake mix, ensuring even coverage. It’s okay if there are a few dry spots.
  6. If desired, sprinkle chopped pecans over the cake mix and butter for added crunch.
  7. Bake the dish in the oven for 50-60 minutes or until the top is golden brown and the pumpkin filling is set.
  8. Let the dump cake cool for at least 30 minutes before serving. Serve warm, at room temperature, or chilled.

Notes

[‘Use real pumpkin puree instead of pumpkin pie filling for better flavor control.’, ‘Do not stir the layers; the magic happens when they bake separately.’, ‘Let the cake cool slightly before serving to help the layers set.’, ‘Customize the spices to suit your taste or try variations like chai spice.’]

Nutrition

Keywords: Pumpkin Pie Dump Cake, Fall Dessert, Easy Pumpkin Recipe, Thanksgiving Dessert, Dump Cake Recipe

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