Pumpkin Pie Dump Cake Recipe

If you’re craving an effortless dessert that’s bursting with the warm, comforting flavors of fall, you absolutely need to try this Pumpkin Pie Dump Cake. It takes all the wonderful essence of classic pumpkin pie but transforms it into a delightfully easy-to-make treat with layers of spice, sweetness, and buttery crunch. Perfect for holidays, gatherings, or any day you want to impress without spending hours in the kitchen, this Pumpkin Pie Dump Cake brings pure joy in every bite.

Ingredients You’ll Need

This recipe calls for simple ingredients that come together beautifully to create a cozy, flavorful dessert. Each component is key for that perfect balance of creamy pumpkin filling, fragrant spices, and a golden, crisp topping you’ll love.

• Pumpkin puree (15 oz can): The star of the dish, providing rich pumpkin flavor and smooth texture.
• Evaporated milk (12 oz can): Adds creaminess and a subtle sweetness that elevates the filling.
• Eggs (3 large): Help the filling set with the perfect custard-like consistency.
• Sugar (1 cup): Sweetens the pumpkin mixture just right without overpowering the spices.
• Cinnamon (1 tsp): Adds warmth and depth, making the dessert smell and taste like autumn in a bite.
• Spice cake mix (1 box): The magical topping that brings spicy crumbly goodness and texture contrast.
• Butter (2 sticks, melted): Poured over the cake mix to create that irresistible golden crust.
• Whipped cream (optional): For an extra touch of creaminess and an elegant finish.

How to Make Pumpkin Pie Dump Cake

Step 1: Prepare Your Oven and Dish

Start by preheating your oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish thoroughly to ensure your Pumpkin Pie Dump Cake doesn’t stick and pulls away from the sides beautifully after baking.

Step 2: Mix the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until you have a smooth, well-blended mixture. This filling captures that classic pumpkin pie flavor in a silky custard form.

Step 3: Assemble the Layers

Pour the pumpkin mixture evenly into your prepared baking dish. Then, sprinkle the dry spice cake mix evenly over the top—in other words, just dump it on! Finally, drizzle the melted butter slowly all over the cake mix to ensure every bit gets that buttery crunch.

Step 4: Bake to Perfection

Bake your Pumpkin Pie Dump Cake at 350 degrees for 55 to 60 minutes. You’ll know it’s done when the top is set and golden, with the filling bubbling slightly around the edges.

Step 5: Cool and Chill

Once out of the oven, let the cake cool on the counter for at least an hour. Then cover the dish and refrigerate to allow the filling to fully set, making slicing easier and enhancing the flavors.

How to Serve Pumpkin Pie Dump Cake

Garnishes

While the Pumpkin Pie Dump Cake stands beautifully on its own, topping it with a dollop of freshly whipped cream elevates it to indulgent heaven. You can even sprinkle a tiny pinch of cinnamon or nutmeg on top for that extra cozy touch.

Side Dishes

This dessert pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce if you’re feeling fancy. For something lighter, fresh fruit like orange slices or pomegranate seeds can add a bright contrast to the cake’s rich sweetness.

Creative Ways to Present

Serve the cake in cute individual ramekins for a charming presentation at dinner parties. You can also layer chunks in parfait glasses alternating with whipped cream and crushed pecans for a fun twist that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled and chilled, cover the Pumpkin Pie Dump Cake tightly with plastic wrap or foil and store it in the refrigerator. It stays delicious for up to 4 days, making it perfect for leftovers or prepared-ahead meals.

Freezing

If you want to save the cake for later, wrap it well in freezer-safe containers or heavy-duty foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best results.

Reheating

Warm individual slices gently in the microwave for 20-30 seconds, or heat the whole cake in a low oven (around 300 degrees Fahrenheit) covered with foil until warmed through. This brings back that just-baked feeling effortlessly.

FAQs

Can I use pumpkin pie mix instead of pumpkin puree?

It’s best to use pure pumpkin puree because pumpkin pie mix contains added spices and sweeteners which can alter the taste and texture of your Pumpkin Pie Dump Cake.

Is it okay to substitute the spice cake mix with another type?

Absolutely! Yellow or white cake mix works if you prefer a milder topping, but spice cake adds that signature warmth that complements the pumpkin filling beautifully.

Can I make this dessert gluten-free?

Yes, by choosing a gluten-free spice cake mix, you can easily adapt this recipe to suit gluten-free diets without losing any of the delicious flavors.

Why does the cake have a crunchy top and soft bottom?

The unique layering technique creates a crunchy, buttery topping from the cake mix and melted butter, while the pumpkin mixture bakes into a soft, custard-like base underneath.

How long does it take before the cake is fully set?

Cooling it on the counter and then chilling in the refrigerator for at least an hour allows the filling to firm up nicely, making it easier to slice and enjoy.

Final Thoughts

This Pumpkin Pie Dump Cake is a treasure for anyone who loves pumpkin season but prefers a fuss-free dessert. With its irresistible combination of creamy pumpkin custard and a buttery, spiced topping, this recipe will quickly become a favorite to share with family and friends. Give it a try—you might just find your new go-to fall treat!