A dump cake is a no-fuss dessert where all the ingredients are “dumped” into a baking dish and baked, without the need for complicated steps or extra pans. It’s the epitome of an easy, delicious treat. The pumpkin pie dump cake is a perfect autumn dessert that combines the creamy richness of traditional pumpkin pie with the fluffy, crumbly texture of a cake topping. With warm spices and a buttery crust, this dessert delivers all the best flavors of the season without the hassle of rolling out dough or preparing intricate layers.

Why Choose Pumpkin Pie Dump Cake?

This recipe shines for its simplicity and flavor. It requires minimal ingredients that are easy to find and quick to prepare, making it ideal for busy days or last-minute gatherings. The warm, spiced pumpkin filling combined with a crisp cake topping brings a unique twist to the classic pumpkin pie, offering the same comforting flavors but with an added texture. Whether you’re hosting a big Thanksgiving dinner or cozying up on a fall evening, pumpkin pie dump cake is the perfect sweet ending, balancing traditional flavors with modern convenience.

Ingredients Breakdown

Key Ingredients You’ll Need

Pumpkin Puree: Using pure pumpkin puree is crucial for controlling the flavor and texture. Unlike pumpkin pie filling, which already contains sugar and spices, pure pumpkin provides a blank canvas for customizing the sweetness and spice level in the recipe.
Evaporated Milk: This ingredient adds a rich, creamy consistency to the pumpkin filling. Its concentrated texture helps thicken the mixture and makes it more indulgent than regular milk or cream.
Sugar and Spices: A combination of cinnamon, nutmeg, ginger, and cloves provides the warm, cozy flavors that define a perfect pumpkin dessert. Adjusting these spices can help tailor the dessert to your taste.

Yellow Cake Mix: This pre-made mix forms a simple, crumbly topping that bakes into a buttery crust, eliminating the need for scratch-made cake. It’s easy to use and brings a delightful contrast to the soft pumpkin base.
Butter: Melted butter is poured over the dry cake mix to create a rich, golden-brown topping. It’s essential for even distribution and achieving that perfect buttery crust.
Eggs: Eggs add structure and help the filling set, ensuring the pumpkin layer is firm but creamy once baked.

Optional Additions and Substitutes

Chopped Nuts: Adding chopped pecans or walnuts brings a crunchy texture to the cake’s topping, complementing the soft pumpkin filling.
Whipped Cream or Ice Cream: Serving this dump cake with a dollop of whipped cream or a scoop of vanilla ice cream enhances its creaminess and balances the warm spices with a cool, refreshing element.
Substitute Spices or Spice Blends: If you don’t have individual spices on hand, pumpkin pie spice offers a convenient alternative that combines cinnamon, nutmeg, ginger, and cloves in one blend.

Dairy-Free Options: To make the recipe dairy-free, substitute evaporated milk with coconut milk or almond milk. Use a dairy-free butter alternative to maintain the richness of the topping.

Choosing the Right Cake Mix

Choosing the right cake mix can significantly impact the flavor. A yellow cake mix gives a neutral, buttery flavor that complements the pumpkin filling without overpowering it. For those seeking a more autumnal taste, a spice cake mix adds extra depth with its pre-mixed cinnamon, nutmeg, and other spices. You can also experiment with vanilla or white cake mixes for a lighter, more subtle topping. Each mix offers a different take on the overall flavor, allowing you to customize the cake based on your personal preference or occasion.

Step-by-Step Preparation Instructions

Step 1: Preheat and Prepare the Baking Dish

Begin by preheating your oven to 350°F (175°C). While the oven heats up, prepare your baking dish to ensure easy removal of the cake once it’s baked. A 9×13-inch baking dish is ideal for this recipe, providing the perfect depth and size for even cooking. Grease the dish generously with butter or non-stick spray to prevent the pumpkin filling or cake topping from sticking. Proper greasing not only helps with serving but also ensures the cake comes out cleanly with all its layers intact, making for a beautifully presented dessert.

Step 2: Mix the Pumpkin Filling Base

In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and spices. It’s important to use pure pumpkin puree, not pumpkin pie filling, to control the flavor balance. Whisk the ingredients together until the mixture is smooth and free of lumps. Ensuring a smooth filling is crucial, as any lumps can affect the texture of the final dessert. This mixture will serve as the rich, spiced base of your dump cake, giving it that classic pumpkin pie flavor with a luscious, creamy consistency.

Step 3: Layer the Cake Mix on Top

Once your pumpkin filling is ready and evenly spread in the greased baking dish, it’s time to add the cake mix. Take your dry yellow cake mix and sprinkle it evenly over the pumpkin mixture. The key to a perfect dump cake is making sure the cake mix is distributed consistently across the entire surface. This ensures that every bite has a good balance of cake and pumpkin filling. To avoid clumps, gently shake the cake mix bag before sprinkling and spread it in thin layers. Any large clumps may result in dry, uncooked portions of cake. Make sure that the cake mix covers the entire filling without leaving any gaps.

Step 4: Drizzle Melted Butter Over Cake Mix

Now, melt the butter and drizzle it evenly over the top of the dry cake mix. This step is essential for achieving a golden, buttery crust. Start by pouring the butter slowly in a back-and-forth motion across the cake mix to ensure even distribution. It’s important that every part of the cake mix is touched by the butter. Areas without enough butter may turn out dry or powdery, whereas well-buttered areas will form a delicious, crunchy top layer. For an even crust, ensure that the butter is fully melted and warm, but not too hot, to avoid uneven spots in the cake.

Step 5: Baking the Cake

Place the baking dish in your preheated oven and bake for 45-50 minutes. The cake is done when the top is golden brown and the filling is set but still slightly soft in the center. To check for doneness, insert a toothpick or knife into the center of the cake; it should come out clean or with just a few moist crumbs. If the top begins to brown too quickly, you can loosely cover it with aluminum foil to prevent over-browning while the filling continues to bake.

Step 6: Cooling and Serving Suggestions

Once the pumpkin pie dump cake is finished baking, allow it to cool for 10-15 minutes before serving. This cooling period is crucial for the cake to set and for the flavors to meld together. You can serve it straight from the dish, scooping it out like a cobbler, or cut it into squares for a more structured presentation. For added indulgence, top each serving with whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream. The warm, spiced flavors pair perfectly with a cool, creamy topping, making it the ideal dessert for fall gatherings.

Tips and Tricks for Perfect Pumpkin Pie Dump Cake

Getting the Right Consistency

Achieving the right consistency in a pumpkin pie dump cake is essential. To avoid an overly runny filling or a dry top, closely monitor the bake time. If the filling looks too wet after the recommended time, allow it to bake a little longer, but watch the top to avoid over-browning. You can cover the cake loosely with foil to prevent the topping from burning while the filling continues to cook. Different ovens can vary, so it’s helpful to know your oven’s quirks and adjust the baking time or temperature slightly for best results.

Flavor Enhancements

For added depth of flavor, sprinkle a light layer of brown sugar or cinnamon on top of the cake mix before drizzling the butter. This gives the topping an extra caramelized sweetness. You can also experiment with flavor extracts like vanilla or maple to enhance the richness of the pumpkin filling. A teaspoon of vanilla extract adds a cozy, warm note, while maple extract offers a seasonal twist. Adding crushed pecans or walnuts to the top layer brings a crunchy texture, balancing the creamy pumpkin base with a nutty contrast.

Make-Ahead and Storage Tips

Pumpkin pie dump cake can be made ahead for convenience. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave for about 20-30 seconds for best results, or heat the entire dish in the oven at 300°F for 10-15 minutes to restore its texture. If freezing, allow the cake to cool completely, then wrap it tightly in plastic wrap followed by foil. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat in the oven before serving for a freshly-baked taste.

Common Variations of Pumpkin Pie Dump Cake

Pumpkin Spice Dump Cake

For a stronger spiced flavor, use a spice cake mix instead of the traditional yellow cake mix. Spice cake mix contains pre-blended autumn spices like cinnamon, nutmeg, and cloves, which complement the pumpkin filling perfectly. You can also enhance the filling by adding extra cinnamon or nutmeg for a bold, aromatic flavor. This variation intensifies the classic fall spices, making it an ideal choice for those who love a pronounced pumpkin spice profile in their desserts.

Pumpkin Dump Cake with Cream Cheese Swirl

For a richer, creamier twist on the traditional recipe, incorporate a cream cheese swirl into the pumpkin filling. Soften cream cheese and mix it with sugar until smooth. Drop spoonfuls of the mixture into the pumpkin base and gently swirl it with a knife or spatula before adding the cake mix on top. Be careful not to overmix, as you want visible cream cheese swirls. The creamy texture and tangy flavor of the cream cheese offer a delightful contrast to the sweetness of the pumpkin and cake topping.

Gluten-Free Pumpkin Dump Cake

For those with dietary restrictions, a gluten-free pumpkin dump cake is easily achievable by using a gluten-free cake mix. Many major brands offer gluten-free yellow or spice cake mixes that work perfectly in this recipe. Be sure to check that all other ingredients, such as spices and any added toppings, are also gluten-free. The result is a delicious, celiac-friendly dessert that doesn’t compromise on taste or texture, allowing everyone to enjoy this seasonal treat without worry.

Frequently Asked Questions (FAQs)

What is a dump cake?

A dump cake is a simple, easy-to-make dessert where ingredients are layered in a baking dish without mixing. Typically, the fruit or filling is placed on the bottom, followed by dry cake mix, and finished with melted butter. The result is a delicious, cobbler-like dessert with minimal effort.

Can I use pumpkin pie filling instead of pumpkin puree?

While it’s possible to use pumpkin pie filling, it can alter the recipe’s balance of sweetness and spices. Pumpkin pie filling contains added sugar and spices, so using it would result in a much sweeter dessert. Adjusting the amount of sugar and spices in the recipe can help compensate for this change.

How can I make this recipe healthier?

To make this recipe healthier, reduce the amount of sugar in the pumpkin filling or use a sugar substitute. Opt for dairy-free alternatives, like almond milk instead of evaporated milk, and a dairy-free butter alternative. You can also use a gluten-free cake mix to accommodate various dietary preferences.

Can I freeze pumpkin pie dump cake?

Yes, you can freeze pumpkin pie dump cake. After baking, let the cake cool completely, then wrap it tightly in plastic wrap and foil before freezing. It will keep in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm in the oven before serving.

Pumpkin Pie Dump Cake

Author: Munil

Print Recipe

Description

Pumpkin Pie Dump Cake is the ultimate easy-to-make fall dessert that combines the creamy, spiced flavors of pumpkin pie with the simplicity of a cake mix topping. In this “dump cake” style recipe, there’s no need for complicated steps – simply layer pumpkin puree mixed with spices and evaporated milk, top with dry cake mix, and drizzle with butter. After baking, you get a dessert with a soft, spiced pumpkin base and a buttery, crisp cake topping. It’s perfect for autumn gatherings, cozy nights, or a simple Thanksgiving treat, and it pairs beautifully with whipped cream or ice cream.

Ingredients

Scale

Instructions

Preheat your oven to 350°F and grease a 9×13 baking dish.

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar and cinnamon until smooth and well combined.
Pour the pumpkin mixture into your greased baking dish.
Evenly sprinkle the dry cake mix over top.

Slowly drizzle the melted butter over the cake mix.
Bake for 55-60 minutes.
Let cool on the counter for at least an hour and then cover and place in the fridge.

Slice and serve with whipped cream. Enjoy!

Notes

Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use pure pumpkin puree, not pre-sweetened pumpkin pie filling. This allows you to control the sweetness and spice levels in the dessert.
Cake Mix: Yellow cake mix works best for a classic version, offering a neutral, buttery flavor. You can also experiment with spice cake mix for a more intense fall spice profile.

Butter Distribution: Melt the butter thoroughly and drizzle it evenly over the cake mix to ensure the topping turns golden brown and crispy. Any dry spots can result in uncooked cake mix.
Optional Add-Ins: Chopped nuts (like pecans or walnuts) can add a delightful crunch to the topping. You can also swirl in cream cheese for a richer, more decadent filling.
Make-Ahead and Storage: This dump cake can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To serve leftovers, reheat in the oven or microwave to restore the cake’s texture.

Serving Suggestions: Serve warm with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream to complement the warm spices and buttery topping.
Texture Tips: Let the cake cool slightly before serving to allow it to set properly. This ensures the filling holds its shape and doesn’t turn too runny when sliced.