Easy Pumpkin Pie Dump Cake – Quick Fall Dessert

Pumpkin Pie Dump Cake is the magical shortcut to achieving all your autumnal dessert dreams without the fuss. If you’ve ever found yourself craving the comforting flavors of pumpkin pie but dreading the multi-step crust-making process, then this recipe is your new best friend. We all adore pumpkin pie, right? That sweet, spiced filling cradled in a flaky crust is a classic for a reason. But what if I told you that you could capture that exact essence, that warm, cozy vibe, with minimal effort and maximum deliciousness? That’s the beauty of a Pumpkin Pie Dump Cake – it delivers all the beloved taste and texture without the demanding techniques. It’s a dish that truly embraces simplicity, making it accessible for bakers of all skill levels. Get ready to impress yourself and everyone around you with this incredibly easy yet incredibly satisfying treat!

Pumpkin Pie Dump Cake

Get ready for a fall dessert that’s as easy as it is delicious! This Pumpkin Pie Dump Cake takes all the beloved flavors of a classic pumpkin pie and transforms them into a ridiculously simple, no-fuss dessert. Forget fussy crusts and complicated custard-making; this recipe is designed for maximum flavor with minimum effort. It’s the perfect treat for Thanksgiving gatherings, cozy nights in, or whenever that pumpkin spice craving strikes. The magic of a dump cake lies in its simplicity – you literally “dump” the ingredients into a pan and let the oven do the rest. This version, with its rich pumpkin filling and buttery, cakey topping, is sure to become a new family favorite.

Ingredients:

• 30 ounces pumpkin puree (850g)
• 12 ounces evaporated milk (354mL)
• 4 large eggs
• 1½ cups granulated sugar (300g)
• 1 tablespoon vanilla extract
• 2 teaspoon ground cinnamon
• 2 teaspoon pumpkin pie spice
• 1 box yellow cake mix (13 to 15-ounces)
• 1 cup salted butter (227g)
• 1 cup chopped walnuts or pecans
• Whipped cream (for serving)
• Vanilla ice cream (for serving)

Cooking Instructions:

This recipe is incredibly forgiving, making it ideal for bakers of all skill levels. The key is to layer the ingredients correctly so that the pumpkin mixture forms a luscious filling while the cake mix bakes into a delightful, slightly crisp topping. Let’s get started!

1. Preheat your oven and prepare your baking dish. To begin, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is a standard baking temperature that will ensure both the pumpkin filling cooks through and the cake topping gets beautifully golden brown. You’ll need a 9×13 inch baking dish for this recipe. Lightly grease your baking dish with butter or cooking spray to prevent any sticking, ensuring a clean release of your delicious dump cake.

2. Create the luscious pumpkin filling. In a large bowl, combine the 30 ounces of pumpkin puree, 12 ounces of evaporated milk, and 4 large eggs. Whisk these ingredients together until they are well combined and smooth. This mixture will form the base of our pie-like filling. Next, stir in 1½ cups of granulated sugar, 1 tablespoon of vanilla extract, 2 teaspoons of ground cinnamon, and 2 teaspoons of pumpkin pie spice. The spices are crucial for that authentic pumpkin pie flavor, so don’t skimp on them! Whisk everything until it’s thoroughly blended and the sugar has dissolved. Pour this entire pumpkin mixture evenly into your prepared baking dish.

3. Add the cakey topping and nuts. Now for the “dump” part! Open your box of yellow cake mix. You don’t need to prepare the cake mix according to the box directions; we’re using it directly from the box. Evenly sprinkle the dry yellow cake mix over the pumpkin filling in the baking dish. Try to get an even layer so you don’t have large clumps of dry cake mix in one area. Next, take your 1 cup of salted butter. Melt the butter completely. You can do this in a microwave-safe bowl or in a saucepan on the stovetop. Once melted, drizzle the melted butter evenly over the sprinkled cake mix. Don’t worry if it looks like there’s a lot of butter; it’s essential for creating that buttery, golden crust on top of the dump cake. Finally, scatter the 1 cup of chopped walnuts or pecans over the buttered cake mix. These nuts will toast up beautifully in the oven and add a wonderful crunch and nutty flavor to the finished dessert.

4. Bake until golden and bubbly. Carefully place the prepared baking dish into your preheated oven. Bake for 50 to 65 minutes, or until the top is golden brown and the edges are bubbly. You can test for doneness by inserting a knife or toothpick into the center of the cake; it should come out mostly clean, with perhaps a few moist crumbs attached, indicating the cake layer is cooked through and the pumpkin filling has set. The exact baking time may vary depending on your oven, so keep an eye on it, especially towards the end of the baking period. If the topping is browning too quickly before the cake is cooked through, you can loosely tent the dish with aluminum foil.

5. Cool and serve with your favorite accompaniments. Once baked to perfection, remove the pumpkin pie dump cake from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This resting period is important because it allows the filling to set up properly, preventing a runny dessert. Serve warm scoops of this delightful dump cake with a generous dollop of whipped cream and a scoop of creamy vanilla ice cream. The contrast of the warm, spiced pumpkin cake with the cool, smooth whipped cream and ice cream is absolutely divine. This dump cake is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving if desired. Enjoy this incredibly easy yet satisfying autumn treat!

Conclusion:

So there you have it – a ridiculously easy and incredibly delicious Pumpkin Pie Dump Cake that’s perfect for any occasion, from cozy fall evenings to festive holiday gatherings. The magic of this recipe lies in its simplicity; with minimal effort, you’re rewarded with a warm, gooey, pumpkin-spiced dessert that tastes like it took hours to make. The tender pumpkin filling, complemented by the spiced cake topping and the occasional delightful crunch of nuts, creates a symphony of textures and flavors. It’s truly a winner for home bakers of all skill levels!

This Pumpkin Pie Dump Cake is fantastic served warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. For a touch of elegance, a drizzle of caramel sauce adds an extra layer of indulgence. Don’t be afraid to get creative with variations! You could add a sprinkle of cinnamon chips to the cake mix, or even swap out the pecans for walnuts. For a richer flavor, a tablespoon of pumpkin pie spice in the cake mix itself can elevate the taste even further. I wholeheartedly encourage you to give this recipe a try – I promise you won’t be disappointed!

Frequently Asked Questions about Pumpkin Pie Dump Cake:

Q1: Can I use a different type of cake mix?

Absolutely! While a spice cake mix is ideal for enhancing the pumpkin flavors, a yellow or even white cake mix will also work. You might just want to add a bit more pumpkin pie spice to the dry mix to compensate.

Q2: My topping seems a bit dry. What can I do?

This can happen if the butter isn’t distributed evenly. Make sure to generously sprinkle and press the butter slices all over the dry cake mix. Also, ensure your oven temperature is accurate, as an oven that’s too cool can lead to a less gooey outcome.

Pumpkin Pie Dump Cake

A quick and easy pumpkin pie dump cake with a buttery crust and a creamy pumpkin filling, perfect for fall gatherings.

Prep Time
15 Minutes

Cook Time
60 Minutes

Total Time
15 Minutes

Servings
10-12 servings

Ingredients

• 30 ounces pumpkin puree
• 12 ounces evaporated milk
• 4 large eggs
• 1½ cups granulated sugar
• 1 tablespoon vanilla extract
• 2 teaspoon ground cinnamon
• 2 teaspoon pumpkin pie spice
• 1 box yellow cake mix (13 to 15-ounces)
• 1 cup salted butter, melted
• 1 cup chopped walnuts or pecans
• Whipped cream (for serving)
• Vanilla ice cream (for serving)

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Step 2
   In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, cinnamon, and pumpkin pie spice until well combined.
3. Step 3
   Pour the pumpkin mixture evenly into the prepared baking dish.
4. Step 4
   Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
5. Step 5
   Drizzle the melted butter evenly over the dry cake mix. Sprinkle the chopped nuts over the top.
6. Step 6
   Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Step 7
   Let cool for at least 15 minutes before serving. Serve warm with whipped cream and vanilla ice cream.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.