Easy Pumpkin Pie Dump Cake Recipe

A Pumpkin Pie Dump Cake is a simple dessert made by layering pumpkin puree, spices, cake mix, and butter in a baking dish. The ingredients are mixed directly in the pan, eliminating the need for traditional pie crusts or complex steps. It bakes into a rich, pumpkin-flavored cake with a delicious, crumbly topping.

This recipe takes about 15 minutes to prepare and 45-50 minutes to bake. It’s a quick and easy dessert that doesn’t require much time, making it perfect for busy days or last-minute gatherings.

Using this Pumpkin Pie Dump Cake recipe offers the perfect balance of convenience and flavor. The layers come together effortlessly, creating a delicious dessert that’s both comforting and quick. It’s a crowd-pleaser, especially during the fall season, when the pumpkin flavor truly shines. The crumbly top and soft pumpkin center make it a hit every time.

Why You’ll Love It Pumpkin Pie Dump Cake Recipe

• This Pumpkin Pie Dump Cake recipe is incredibly easy to make, requiring just a few simple ingredients. The ease of preparation saves time, allowing you to enjoy a delicious dessert without the stress. Simply dump and bake, and you’re good to go!
• The warm, comforting flavors of pumpkin and spice shine through in every bite. The cake’s perfect balance of sweetness and richness makes it a delightful treat for fall. You’ll love the cozy, homemade taste that pairs wonderfully with a dollop of whipped cream.
• What truly sets this recipe apart is its versatility. You can make it ahead of time, serve it at any gathering, or enjoy it with your family after dinner. It’s the kind of dessert that will have everyone asking for seconds!

Ingredient Notes for a Pumpkin Pie Dump Cake Recipe

If you’re making a pumpkin pie dump cake, you’ll need these simple ingredients to create a delicious and easy dessert. Here’s a breakdown of each one:

• Pumpkin Puree: This is the base of your pumpkin flavor. Make sure you use pure pumpkin puree, not pumpkin pie filling, for the best results.
• Milk: Whole milk works best to create a creamy and smooth texture. It helps balance the spices and pumpkin.
• Brown Sugar: Adds sweetness with a bit of richness and warmth. The molasses in brown sugar gives the cake a deeper flavor.
• White Sugar: Works alongside brown sugar to ensure your dump cake is perfectly sweet.
• Eggs: They help bind the ingredients together, giving the cake a soft, fluffy texture.
• Vanilla Extract: A small amount of vanilla enhances the other flavors and adds a sweet aroma to the cake.
• Ground Cinnamon: Essential for the classic pumpkin pie flavor, cinnamon adds warmth and a touch of spice.
• Ground Ginger: A little ginger adds a mild, zesty kick that pairs well with cinnamon in pumpkin desserts.
• Ground Cloves: A tiny bit of cloves adds a fragrant, spicy note that balances the sweetness of the cake.
• Salt: A pinch of salt helps bring out the flavors and balances the sweetness.
• Cake Mix: This is the quick-and-easy base for your dump cake. A yellow or white cake mix works best.
• Unsalted Butter: Butter provides richness and moisture to the dump cake. Be sure to use unsalted butter so you can control the salt levels.
• Walnuts or Pecans: These nuts give your dump cake a crunchy texture and nutty flavor, but you can skip them if you prefer a smoother cake.

Pumpkin Pie Dump Cake Recipe Variation

To make a variation of this Pumpkin Pie Dump Cake, you can add chopped pecans or walnuts to the top of the cake mix before baking. These nuts add a crunchy texture and a rich flavor. Alternatively, try using a spice cake mix instead of yellow cake mix for an extra layer of flavor. You can also add a little extra cinnamon or nutmeg to the pumpkin mixture for a stronger spice flavor.

How to Serve Pumpkin Pie Dump Cake Recipe

Serve this warm dessert with a scoop of vanilla ice cream or a dollop of whipped cream. The sweetness of the ice cream complements the spiced pumpkin perfectly, making it a crowd-pleaser.

For a more indulgent treat, drizzle caramel sauce over the top. This adds a rich, sweet contrast to the pumpkin flavors.

Storing & Reheating Pumpkin Pie Dump Cake Recipe

When storing your pumpkin pie dump cake, let it cool completely. Once cooled, cover it with plastic wrap or aluminum foil. You can keep it in the fridge for up to 3 to 4 days. This will help preserve the flavors and freshness of the cake.

For longer storage, freeze the pumpkin pie dump cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can last up to 2 months in the freezer. When ready to enjoy, allow it to thaw in the fridge before reheating.

To reheat the pumpkin pie dump cake, place it in a preheated oven at 350°F for 10 to 15 minutes. This will warm it through while keeping the crust crisp. For individual servings, microwave for 20 to 30 seconds.

FAQs About Pumpkin Pie Dump Cake Recipe

Can I use fresh pumpkin in this recipe?

Yes, you can use fresh pumpkin puree instead of canned pumpkin. Just make sure it is properly cooked and pureed before adding it to the mix.

Is it necessary to use a cake mix in a pumpkin pie dump cake?

Yes, using a cake mix is a key part of the recipe as it helps create the signature crumbly topping. You can experiment with different flavors like yellow or spice cake mix for variety.

Can I make this recipe ahead of time?

Yes, you can prepare the pumpkin pie dump cake in advance and store it in the fridge. Just bake it before serving for a warm, fresh taste.

How long should I bake a pumpkin pie dump cake?

Bake the pumpkin pie dump cake for about 50 to 60 minutes at 350°F, or until the top is golden brown. Make sure the cake is set and a toothpick comes out clean.

Easy Pumpkin Pie Dump Cake Recipe

A Pumpkin Pie Dump Cake is a simple dessert made by layeringpumpkin puree, spices, cake mix, and butter in a baking dish. The ingredientsare mixed directly in the pan, eliminating the need for traditional pie crustsor complex steps. It bakes into a rich, pumpkin-flavored cake with a delicious,crumbly topping.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings: 12 People

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 can (15 oz) of pumpkin puree
• 1 can (12 oz) of evaporated milk
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 box (15 oz) of yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 cup chopped walnuts or pecans

Equipment

• 9x13-inch baking dish
• Mixing Bowls
• Whisk
• Measuring Cups and Spoons
• Spatula
• Oven

Method

 

1. Prepare the Pumpkin Mixture: In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, white sugar, eggs, vanilla extract, cinnamon, ginger, cloves, and salt. Make sure everything is mixed well until smooth. This forms the base layer of the cake.
2. Pour the Pumpkin Mixture: Pour the pumpkin mixture into your greased 9x13-inch baking dish, spreading it evenly across the bottom.
3. Add the Cake Mix: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Don't stir; the beauty of a dump cake is that the ingredients stay separated, creating a unique texture.
4. Drizzle Butter: Pour the melted butter over the cake mix, covering as much of the surface as possible. The butter will melt and create a delicious, golden topping.
5. Add Nuts (Optional): If you’re using nuts, sprinkle them evenly over the top of the cake. Walnuts and pecans add a great crunch and extra flavor.
6. Bake the Cake: Place the baking dish in the preheated oven and bake for 50 to 55 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean.
7. Cool and Serve: Let the cake cool for about 10-15 minutes before serving. You can enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

I cooked this pumpkin pie dump cake for a recent fall dinner, and it quickly became a favorite! It’s an easy dessert that requires minimal effort but delivers big on flavor. It’s also very forgiving—so if you’re not a precise baker, this recipe is for you. The pumpkin filling creates a rich, custardy texture, while the cake mix and butter form a crumbly, golden topping that perfectly balances the richness of the pumpkin.