Pumpkin Pie Dump Cake

When autumn leaves start falling and pumpkin spice fills the air, there’s no better time to whip up a pumpkin pie dump cake. This effortless dessert combines the cozy richness of a pumpkin pie with the buttery, crumbly perfection of a dump cake. If you’re looking for a fuss-free holiday dessert that impresses guests and satisfies your sweet tooth, this easy pumpkin dump cake is your answer.

Why You’ll Love This Pumpkin Pie Dump Cake

One-bowl prep: Mix and dump – no complicated steps.
Crowd-pleaser: Perfect for Thanksgiving, holiday gatherings, or cozy nights in.
Warm and comforting: Features traditional pumpkin pie spices with a golden cake topping.
Make-ahead friendly: Stores beautifully for easy hosting.

What is a Pumpkin Pie Dump Cake?

A dump cake is a type of dessert where the ingredients are literally “dumped” into a baking dish and baked until golden and bubbly. This pumpkin version mimics the creamy, spiced filling of a traditional pumpkin pie but layers in a buttery cake topping – no rolling out pie crust required!

Key Ingredients:

Pumpkin puree: Not pumpkin pie mix — you’ll need the real deal.
Evaporated milk: Gives the filling its creamy texture.
Spices: Cinnamon, nutmeg, ginger, and cloves for classic fall flavor.
Yellow cake mix: The star of the topping – easy and delicious.
Butter: Melted and poured on top to create a golden crust.

How to Make Pumpkin Pie Dump Cake

Prep Time:

10 minutes

Cook Time:

50–60 minutes

Ingredients:

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
3 large eggs
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 (15.25 oz) box yellow cake mix
3/4 cup (1 1/2 sticks) unsalted butter, melted
Whipped cream or vanilla ice cream, for serving (optional)

Instructions:

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with non-stick spray.
In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, spices, and salt. Whisk until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
Slowly drizzle the melted butter over the cake mix, covering as much as possible.
Bake for 50–60 minutes or until the top is golden and the center is set.
Let cool at least 30 minutes before serving. Serve warm with whipped cream or vanilla ice cream.

Tips for Best Results

Don’t mix layers: The magic of a dump cake comes from layering ingredients as-is — resist the urge to stir!
Use cold butter: Some variations use cold butter slices across the top for a more even crust.
Let it rest: Allow the cake to sit before serving – this helps the layers firm up.

Variations to Try

Make it Nutty

Add a layer of chopped pecans or walnuts on top of the cake mix before baking.

Spice Cake Mix

Swap yellow cake mix with spice cake mix for an extra boost of holiday flavor.

Gluten-Free Option

Use a certified gluten-free cake mix to make the dessert celiac-friendly.

Nutrition Facts (Per Serving)

Serving size: 1 square (1/12 of cake)

Calories: ~320
Fat: 16g
Carbohydrates: 42g
Sugar: 24g
Protein: 4g

Serving and Storage Tips

This dish is best served warm, but it’s delicious at room temperature too. Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven for that fresh-from-the-oven taste.

Internal Linking Suggestions

Link to a Thanksgiving Desserts roundup post.
Link to a Easy Fall Dessert Recipes collection.
Link to a Homemade Pumpkin Pie Spice Mix tutorial.

External Linking Suggestions

Reference the Libby’s Pumpkin brand for the most trusted pumpkin puree.
Link to Serious Eats’ guide to fall desserts for culinary credibility.

FAQs

Can I use pumpkin pie filling instead of puree?

Technically yes, but it will be much sweeter. Adjust the added sugar and spices accordingly or stick with pumpkin puree for best results.

Can I make pumpkin dump cake ahead of time?

Yes, it’s a great make-ahead dessert. Store in the fridge and reheat before serving for optimal flavor and texture.

What type of cake mix can I use?

Yellow cake mix is traditionally used, but you can try spice cake, white cake, or even gluten-free mixes based on preference.

Can I freeze pumpkin pie dump cake?

Yes! Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Conclusion: Your New Fall Favorite

Delicious. Foolproof. Comforting. This pumpkin pie dump cake recipe is about to become your new fall dessert tradition. Whether you’re hosting a big holiday dinner or just want something easy and festive, this recipe delivers all the flavor with none of the fuss.

Don’t forget to bookmark this recipe, and if you loved it, check out our Easy Fall Dessert Recipes for more seasonal inspiration!

Ready to impress your guests? Make this pumpkin pie dump cake today and enjoy the flavors of fall in the coziest way possible.