Pumpkin Pie Dump Cake gives you creamy pumpkin pie flavor with a buttery, crumbly spice cake topping. It’s an easy fall dessert that feels especially cozy on a Thanksgiving table.
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Why You’ll Love This Pumpkin Pie Dump Cake
Pumpkin Pie Dump Cake combines two favorite desserts in one baking dish. You get a soft, sweet pumpkin layer underneath and a rich, golden cake topping on top.
Also, the recipe uses simple grocery store ingredients. You only need one 9×13 inch baking dish, and the oven does most of the work.
In fact, I love how this dessert gets even better after chilling. The pumpkin layer firms up, while the buttery topping keeps that wonderful crumbly texture.
Plus, one pan makes 12 servings. As a result, Pumpkin Pie Dump Cake works beautifully for Thanksgiving, fall gatherings, potlucks, and family dinners.
Ingredients for Pumpkin Pie Dump Cake
Pumpkin puree: Pure pumpkin creates the creamy pumpkin pie style base. It also gives the dessert its rich fall flavor and beautiful color.
Evaporated milk: This adds creaminess without making the pumpkin mixture too heavy. As a result, the filling stays smooth and custardy.
Eggs: Eggs help the pumpkin layer set as it bakes. They also give the filling a rich texture.
Sugar: Sugar sweetens the pumpkin mixture and balances the warm spice.
Cinnamon: Cinnamon brings cozy warmth to every bite. Plus, it pairs naturally with pumpkin and spice cake.
Spice cake mix: Dry spice cake mix creates the crumbly topping. It also adds extra cinnamon and warm spice flavor without extra work.
Butter: Melted butter moistens the dry cake mix and helps it turn deep golden brown. Therefore, drizzle it slowly across as much of the surface as possible.
Whipped cream: Whipped cream adds a cool, fluffy finish. However, you can skip it or serve vanilla ice cream instead.
Pumpkin Puree vs. Pumpkin Pie Filling
Use pumpkin puree for this Pumpkin Pie Dump Cake. Pure pumpkin gives you control over the sugar, eggs, milk, and cinnamon in the filling.
Pumpkin pie filling already contains added sweeteners and spices. Therefore, swapping it directly for pumpkin puree can make the dessert overly sweet and change how the filling turns out.
Best Cake Mix to Use
Spice cake mix works especially well because it adds warm fall flavor to the pumpkin. Cinnamon and other cozy spices also complement the creamy filling underneath.
However, keep the cake mix dry. You do not need to prepare it according to the package directions before adding it to the dessert.
How to Make Pumpkin Pie Dump Cake
First, preheat your oven to 350°F. Then, grease a 9×13 inch baking dish so you can easily scoop or slice the finished dessert.
Next, make the pumpkin filling. After that, add the dry cake mix and butter before baking everything until golden and set.
Prepare the Baking Dish and Pumpkin Filling
Whisk the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon together until smooth. Then, pour the mixture into your greased baking dish.
Also, spread the pumpkin mixture evenly into the corners. This helps every serving get plenty of creamy pumpkin filling.
Add the Spice Cake Mix
Sprinkle the dry spice cake mix evenly over the pumpkin layer. However, do not stir the two layers together.
Instead, gently distribute the cake mix across the whole surface. As a result, you will get that classic crumbly dump cake topping.
Drizzle With Melted Butter
Slowly drizzle the melted butter across the dry cake mix. Try to cover the surface as evenly as you can.
The butter helps the cake mix brown and form delicious crumbs. Therefore, take your time rather than pouring all the butter into one area.
Bake Until Golden and Set
Bake the Pumpkin Pie Dump Cake for 55 to 60 minutes at 350°F. The topping should look deep golden brown, while the pumpkin layer should look set.
Also, check the center before removing the dish from the oven. The filling should no longer look loose or liquid in the middle.
Cool and Chill Before Serving
Cool the dessert at room temperature for at least 1 hour. Then, cover the baking dish and place it in the refrigerator.
Chilling gives the pumpkin layer time to firm. As a result, you can cut cleaner portions, and the contrast between the creamy filling and crumbly topping becomes even better.
Tips for the Best Pumpkin Pie Dump Cake
A few small details make a big difference with Pumpkin Pie Dump Cake. Most importantly, use pumpkin puree, spread the dry cake mix evenly, and give the dessert enough time to chill.
Also, drizzle the butter slowly. Even coverage helps create more buttery, crisp crumbs across the top.
How to Get a Firmer Pumpkin Layer
Let the baked dessert cool for at least 1 hour at room temperature. Then, refrigerate it before slicing.
The cold temperature helps the pumpkin layer become firmer. Therefore, chilling works especially well when you want neat servings for Thanksgiving or a party.
How to Get a Crisp, Crumbly Cake Topping
Spread the dry cake mix in an even layer and drizzle the melted butter across the whole top. This gives more of the cake mix contact with the butter.
Also, bake until the topping reaches a deep golden brown. Then, chill the dessert as directed so you get a firmer pumpkin base beneath those buttery crumbs.
How to Serve Pumpkin Pie Dump Cake
Serve Pumpkin Pie Dump Cake after it has cooled and chilled. The cool, creamy pumpkin filling tastes especially good against the rich, spiced topping.
However, you can let individual portions sit briefly at room temperature if you prefer a less chilled dessert. Either way, add your favorite creamy topping right before serving.
Whipped Cream and Ice Cream Topping Ideas
A generous spoonful of whipped cream keeps things simple. Plus, its light texture balances the rich pumpkin filling and buttery cake topping.
For an extra indulgent dessert, add vanilla ice cream instead. You can also serve both vanilla ice cream and whipped cream when you want a festive Thanksgiving treat.
How to Store Pumpkin Pie Dump Cake
After the dessert cools for at least 1 hour, cover the baking dish and refrigerate it. Because the pumpkin layer contains eggs and evaporated milk, keep leftovers chilled rather than storing them on the counter.
Also, keep the dessert covered in the refrigerator. This helps protect its flavor and texture between servings.
How Long Does Pumpkin Dump Cake Last in the Refrigerator?
The provided recipe details do not specify an exact refrigerator storage time. Therefore, this recipe does not claim a specific number of days.
Instead, keep your Pumpkin Pie Dump Cake covered and refrigerated. Also, use normal food safety judgment when serving stored leftovers.
Pumpkin Pie Dump Cake FAQs
Pumpkin Pie Dump Cake looks simple, but a few questions often come up when you make it for the first time. Fortunately, the basic method stays easy once you understand the layers.
Does Pumpkin Pie Dump Cake Need to Be Refrigerated?
Yes. After cooling the dessert at room temperature for at least 1 hour, cover it and refrigerate it.
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
Pumpkin puree works best for this recipe. Pumpkin pie filling already contains added sweeteners and spices, while this recipe adds its own sugar and cinnamon.
Can I Use Yellow Cake Mix Instead of Spice Cake Mix?
The provided recipe specifically calls for spice cake mix, so that option gives you the intended result. It adds warm spices that naturally complement pumpkin and cinnamon.
How Do I Know When Pumpkin Pie Dump Cake Is Done?
Bake it for 55 to 60 minutes at 350°F. The cake topping should turn deep golden brown, and the pumpkin layer should look set.
Can I Make Pumpkin Pie Dump Cake Ahead of Time?
Yes. In fact, this dessert benefits from chilling before you serve it.
Should Pumpkin Pie Dump Cake Be Served Warm or Cold?
For the firmer pumpkin layer and crisp, crumbly topping described in this recipe, chill the dessert before serving. The cold filling also creates a lovely contrast with whipped cream.
Other Recipes You May Enjoy
If Pumpkin Pie Dump Cake puts you in the mood for more cozy sweets, try these easy dessert ideas next:
- easy crustless pumpkin pie cupcakes for another simple pumpkin dessert.
- quick and easy homemade pumpkin butter for a sweet fall spread.
- easy cherry dump cake with a buttery topping when you want another fuss free dump cake.
- strawberry rhubarb dump cake for a fruity twist on the same easy dessert style.
- apple cheesecake bars for Thanksgiving for another holiday dessert option.
- moist warmly spiced carrot cake when you crave a soft cake packed with cozy spice.
Also, you can find more recipe inspiration on Ellie’s Microwave Recipes on Pinterest.
Final Thoughts
Pumpkin Pie Dump Cake makes fall dessert simple without giving up that cozy homemade flavor. You get creamy pumpkin filling, warm cinnamon, spiced cake crumbs, and plenty of melted butter in every pan.
Plus, it serves 12 and tastes wonderful after chilling. So, when Thanksgiving arrives or a pumpkin craving hits, this easy dessert deserves a place on the table.
Pumpkin Pie Dump Cake
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
Ingredients
- 1 15 oz can pumpkin puree, not pumpkin pie mix
- 1 12 oz can evaporated milk
- 3 eggs
- 1 cup sugar
- 1 tsp cinnamon
- 1 box spice cake mix
- 2 sticks butter, melted
- whipped cream for serving, optional
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking dish.
- Whisk the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon together until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry spice cake mix evenly over the pumpkin layer. Do not stir the layers together.
- Slowly drizzle the melted butter evenly across the cake mix.
- Bake for 55 to 60 minutes, until the topping turns deep golden brown and the pumpkin layer sets.
- Cool at room temperature for at least 1 hour. Then cover the baking dish and refrigerate the dessert before slicing.
- Slice into 12 servings and serve with whipped cream, vanilla ice cream, or both if desired.
