I love how this Pumpkin Pie Dump Cake brings the cozy flavor of pumpkin pie to the table with a buttery cake topping and very little fuss. It is a lovely Thanksgiving dessert to share, and you can serve it warm with a scoop of ice cream or chilled straight from the fridge.
Why You’ll Love This Pumpkin Pie Dump Cake
This dessert pairs a smooth, warmly spiced pumpkin layer with a golden cake topping, so every serving has a little of both. The simple ingredients and easy preparation make it a practical choice for a busy holiday meal. It also travels well and can be made ahead, which means one less thing to finish just before guests arrive.
Pumpkin Pie Dump Cake Ingredients & Substitutions
- 1 can (29 ounces) pumpkin puree, not pumpkin pie filling
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 package (about 15.25 ounces) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans, optional
For a slightly different flavor, use a spice cake mix in place of the yellow cake mix. Chopped walnuts can stand in for the pecans, or leave out the nuts for a smooth, crisp topping.
Step-by-Step Instructions to Make Pumpkin Pie Dump Cake
1. Prepare the pan and oven
Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
2. Mix the pumpkin layer
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared baking dish.
3. Add the cake topping
Sprinkle the dry cake mix evenly over the pumpkin mixture. Drizzle the melted butter over the cake mix, covering as much of the surface as you can. Scatter the pecans over the top, if using.
4. Bake until golden
Bake for 55 to 65 minutes, until the top is golden and the pumpkin layer is set around the edges. The middle may have a gentle wobble while hot. Let the cake cool for at least 30 minutes before serving so it can settle.
Tips for Success
- Use plain pumpkin puree, not sweetened pumpkin pie filling, so you can control the flavor and sweetness.
- Spread the dry cake mix in an even layer for more consistent coverage.
- Drizzle the butter slowly across the top. A few dry-looking patches are fine, but aim for an even distribution.
- Let the cake rest after baking. The pumpkin layer firms up as it cools, making it easier to serve.
- Check the cake near the end of baking, since oven temperatures and baking dishes can vary.
Variations of Pumpkin Pie Dump Cake
Try a spice cake mix for an extra fragrant topping, or add a handful of chocolate chips over the pumpkin layer before adding the cake mix. For more crunch, increase the pecans to 1 1/2 cups. You can also sprinkle a little cinnamon over the top before baking for an extra hint of warm spice.
Serving Suggestions: What to Pair with Pumpkin Pie Dump Cake
Serve each portion warm with vanilla ice cream, whipped cream, or a spoonful of lightly sweetened cream. For a Thanksgiving spread, pair it with apple pie or a fruit platter so guests can choose from a few different dessert flavors. A cup of coffee or spiced tea is a cozy match after dinner.
Storage & Reheating Instructions
Cover the cooled cake and refrigerate it for up to 4 days. To warm individual servings, microwave them in short intervals until heated through. For a larger portion, cover the baking dish with foil and warm it in a 300°F (150°C) oven. The topping is crispest on the first day, but the leftovers are still delicious chilled or gently reheated.
Memories Made Around the Table
I like bringing this dessert to a holiday table because it feels familiar but is easy to serve to a crowd. The warm pumpkin aroma always makes the kitchen feel welcoming, and I enjoy watching everyone add their favorite topping. A pan of this cake is a simple way to make room for one more sweet moment after dinner.
FAQs
Can I make Pumpkin Pie Dump Cake ahead of time?
Yes. Bake it a day ahead, let it cool, cover it, and refrigerate. Serve it chilled or warm it gently in the oven before bringing it to the table.
How do I know when the cake is done?
The top should look golden, and the pumpkin layer should be set around the edges. The center can still wobble slightly when the dish comes out of the oven, as it will continue to firm while cooling.
Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is best for this recipe because pumpkin pie filling already contains sweeteners and spices. If you use pie filling, the finished dessert may be much sweeter and more strongly spiced.
Can I freeze Pumpkin Pie Dump Cake?
You can freeze portions in an airtight container for up to 2 months. Thaw them overnight in the refrigerator, then warm gently. The topping may soften a little after freezing.
Final Thoughts
Pumpkin Pie Dump Cake is an easy fall dessert with the comforting flavors of pumpkin pie and a buttery, golden topping. Keep it in mind for Thanksgiving, potlucks, or any evening when you want a generous homemade dessert without a complicated process.
Pumpkin Pie Dump Cake
Equipment
- 1 9-by-13-inch baking dish
- 1 Large mixing bowl
- 1 Whisk
Ingredients
- 1 can pumpkin puree 29 ounces; not pumpkin pie filling
- 1 can evaporated milk 12 ounces
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoon salt
- 1 package yellow cake mix about 15.25 ounces
- 1 cup unsalted butter melted
- 1 cup chopped pecans optional
Instructions
- Heat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Drizzle the melted butter over the cake mix, covering as much of the surface as possible. Scatter the pecans over the top, if using.
- Bake for 55 to 65 minutes, until the top is golden and the pumpkin layer is set around the edges. The middle may have a gentle wobble while hot. Let the cake cool for at least 30 minutes before serving.