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Pumpkin Pie Dump Cake

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.
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Prep Time 10 minutes
Cook Time 50 minutes
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.