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

1 (15oz) can pumpkin puree (not pumpkin pie mix)
1 (12oz) can evaporated milk
3 eggs
1 cup sugar
1 tsp cinnamon
1 box spice cake mix
2 sticks butter (melted)
whipped cream for topping (optional)

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.