As the leaves turn golden and the air gets crisp, nothing beats the cozy comfort of a pumpkin pie dump cake. This dessert blends the warm, spiced flavors of pumpkin pie with the ease of a dump-and-bake method. It’s perfect for fall gatherings or a simple weeknight treat.
This recipe is a lifesaver when you want a homemade dessert without hours in the kitchen. With just a few ingredients, you get a gooey, spiced cake that tastes like autumn in every bite. It’s a crowd-pleaser that feels like a hug on a chilly day.
Whether you’re hosting a Thanksgiving dinner or craving a seasonal sweet, this pumpkin pie dump cake delivers. It’s simple enough for beginners yet impressive enough for guests. Let’s explore why this dessert is a fall favorite and how to make it at home.
Why People Love This Pumpkin Pie Dump Cake
This pumpkin pie dump cake is adored for its simplicity. You just layer ingredients in a dish and bake—no mixing or fuss required. It’s perfect for busy cooks who want big flavor with little effort.
The dessert captures the essence of pumpkin pie in cake form. Its creamy pumpkin base and buttery, crunchy topping are irresistible. It’s comfort food that screams fall.
It’s also versatile and budget-friendly. Use pantry staples or tweak it with your favorite spices. This flexibility makes it a go-to for any occasion.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients. Most are likely already in your kitchen. Here’s what you need for a 9×13-inch baking dish.
- Pumpkin Puree: One 15-ounce can (not pumpkin pie filling).
- Evaporated Milk: One 12-ounce can for creaminess.
- Yellow Cake Mix: One 15.25-ounce box, dry (no need to prepare).
- Butter: ¾ cup (1.5 sticks), melted.
- Sugar: ½ cup (brown or white, for sweetness).
- Pumpkin Pie Spice: 2 teaspoons (or a mix of cinnamon, nutmeg, and cloves).
- Eggs: 3 large, for binding the pumpkin layer.
- Salt: A pinch to enhance flavors.
Use pure pumpkin puree for the best texture. If you don’t have pumpkin pie spice, mix 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon cloves. Unsalted butter gives you control over the flavor.
Equipment Needed
You don’t need fancy tools for this recipe. A 9×13-inch baking dish ensures even baking. A medium bowl and whisk are helpful for the pumpkin layer.
A small bowl for melting butter and a spatula for spreading are all you need. Preheat your oven to 350°F (175°C) before starting. That’s it—you’re ready to bake!
Pumpkin Pie Dump Cake Recipe
This pumpkin pie dump cake recipe is your ticket to a quick, delicious dessert. It combines a creamy pumpkin base with a buttery, golden topping. Follow these steps for a fall treat everyone will love.
Step 1: Prepare the Pumpkin Layer
In a medium bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and a pinch of salt. Mix until smooth and well combined. Pour the mixture into a greased 9×13-inch baking dish.
Spread it evenly to create a uniform base. This layer gives the cake its signature pumpkin pie flavor.
Step 2: Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Don’t prepare the mix—just pour it straight from the box. Use a spatula to spread it gently if needed.
Ensure the cake mix covers the pumpkin completely. This forms the crunchy, cake-like topping.
Step 3: Drizzle the Butter
Melt the butter in a microwave-safe bowl or on the stovetop. Pour it evenly over the cake mix, covering as much as possible. Some dry patches are fine for texture.
For extra crunch, dot a few small pieces of cold butter on top. This helps create a golden crust.
Step 4: Bake the Cake
Place the dish in the preheated 350°F oven. Bake for 45–50 minutes, until the top is golden brown and the pumpkin layer is set. The edges should be bubbly.
Check doneness by inserting a toothpick into the center. It should come out mostly clean with some moist crumbs.
Step 5: Cool and Serve
Let the cake cool for 10–15 minutes before serving. This helps the pumpkin layer set and makes scooping easier. Serve warm for the best flavor.
Pair with whipped cream or vanilla ice cream for a decadent touch. Enjoy the cozy, spiced goodness!
Tips for the Perfect Pumpkin Pie Dump Cake
Want to make your dump cake even better? These simple tips will elevate your dessert. They’re easy to follow and add extra flair.
- Use Fresh Spices: Fresh pumpkin pie spice or individual spices give the best flavor. Old spices can taste flat.
- Add Crunch: Sprinkle chopped pecans or walnuts over the cake mix before baking for texture.
- Adjust Sweetness: If you prefer a less sweet dessert, reduce the sugar to ⅓ cup. Taste the pumpkin mixture first.
- Even Butter Spread: Pour the butter slowly to cover more of the cake mix. This ensures a consistent topping.
- Check Your Oven: Ovens vary, so start checking at 40 minutes to avoid overbaking. The top should be golden, not dark.
Nutritional Information
This pumpkin pie dump cake is a treat, so it’s helpful to know its nutritional profile. The values below are approximate, based on 12 servings. Add-ins like nuts may alter the numbers.
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 320 kcal | 16% |
| Total Fat | 14g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 60mg | 20% |
| Sodium | 340mg | 15% |
| Carbohydrates | 46g | 17% |
| Dietary Fiber | 2g | 7% |
| Sugars | 28g | – |
| Protein | 4g | 8% |
*Based on a 2,000-calorie diet. Values assume a standard yellow cake mix and unsalted butter. Enjoy in moderation as part of a balanced diet.
Serving Suggestions
This pumpkin pie dump cake shines on its own, but a few extras make it special. Here are some ideas to serve it up right. Pick one or try a few!
- Whipped Cream: A dollop of whipped cream adds a light, creamy contrast.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a melty, indulgent treat.
- Caramel Drizzle: Drizzle warm caramel sauce for a rich, fall-inspired flavor.
- Cinnamon Dusting: Sprinkle a pinch of cinnamon or powdered sugar for a simple touch.
- Toasted Nuts: Scatter toasted pecans or almonds on top for extra crunch.
Scoop into bowls for a cozy vibe or serve on plates for a neater look. It’s perfect for sharing at fall gatherings.
Storing and Reheating
Leftovers are rare but easy to store. Keep your pumpkin pie dump cake in an airtight container in the fridge for up to 5 days. It stays delicious and reheats well.
Reheat a portion in the microwave for 20–30 seconds. For a crispier top, warm in a 350°F oven for 10 minutes.
To freeze, wrap tightly in plastic wrap and foil. Store for up to 2 months and thaw in the fridge before reheating.
Customizing Your Pumpkin Pie Dump Cake
This recipe is super adaptable. You can tweak it to suit your tastes or pantry staples. Here are some fun ways to make it your own.
- Spice it Up: Add a pinch of ginger or allspice to the pumpkin layer for extra warmth.
- Cake Mix Swap: Try a spice cake mix instead of yellow for a bolder fall flavor.
- Gluten-Free Option: Use a gluten-free cake mix for dietary needs. Check the label for compatibility.
- Vegan Version: Swap eggs for a flaxseed mixture and use plant-based butter and milk.
- Add Chocolate: Sprinkle ½ cup of white or dark chocolate chips over the cake mix for a sweet twist.
Experiment with small changes to find your perfect version. The recipe’s simplicity makes it easy to play with. For more fall dessert ideas, check out this guide from Better Homes & Gardens.
Why It’s Great for Fall
This pumpkin pie dump cake is a fall staple. Its warm spices and creamy pumpkin evoke cozy autumn vibes. It’s perfect for Thanksgiving, Halloween, or any chilly evening.
You can prep it ahead and bake when ready. It’s a stress-free dessert that impresses guests. They’ll think you spent hours in the kitchen.
It’s a hit with all ages. The sweet, spiced flavors appeal to kids and adults alike. Bring it to your next gathering, and watch it disappear!
Summary
This pumpkin pie dump cake recipe is the ultimate fall dessert that’s both easy and delicious. With a creamy pumpkin base and a buttery, golden topping, it captures the essence of pumpkin pie with minimal effort. It’s perfect for cozy gatherings or a quick weeknight treat.
Customize it with nuts, spices, or different cake mixes to make it your own. Serve it warm with whipped cream or ice cream for extra indulgence. This recipe is sure to become a fall favorite in your home.
FAQ
Can I use pumpkin pie filling instead of puree?
Pumpkin pie filling is pre-sweetened and spiced, so it may make the cake too sweet. Stick with pure pumpkin puree and adjust spices and sugar yourself.
How do I know when the cake is done?
The top should be golden brown, and the pumpkin layer should be set. A toothpick should come out with moist crumbs, not wet batter.
Can I make this ahead of time?
Prepare the pumpkin layer and refrigerate it in the dish for up to a day. Add the cake mix and butter just before baking.
Is this recipe gluten-free?
It’s not gluten-free unless you use a gluten-free cake mix. Check all ingredient labels to ensure they meet dietary needs.
Can I reduce the sugar?
Yes, cut the sugar to ⅓ cup for a less sweet dessert. Taste the pumpkin mixture to ensure it’s still flavorful.