Imagine the rich, nostalgic flavors of classic pumpkin pie blended with the buttery bliss of cake, all made effortlessly in one pan – that’s the magic of Pumpkin Pie Dump Cake. This dessert is the ultimate fall treat, bringing together a creamy, spiced pumpkin layer, a golden, crunchy topping, and a hint of buttery goodness, perfect for holiday gatherings, cozy nights, or whenever you crave a taste of autumn. Whether you’re a seasoned baker or someone who prefers delicious shortcuts, this easy-to-make cake captures everything you love about pumpkin desserts with none of the fuss.

Pumpkin Pie Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

This Pumpkin Pie Dump Cake celebrates simplicity: each ingredient plays a key role in building layers of flavor and the signature tender texture. From the comforting spices to the final dollop of whipped cream, these items are a breeze to find and a joy to use!

Pumpkin Puree: Delivers rich color, moistness, and that unmistakable autumn flavor.
Evaporated Milk: Makes the pumpkin layer extra creamy and smooth.
Eggs: Binds everything together and gives the filling body.
Granulated Sugar: Adds just the right amount of sweetness to balance the spices.
Ground Cinnamon: Provides that signature warmth and aroma we all associate with pumpkin desserts.
Ground Nutmeg: Brings a subtle, earthy spice that deepens the overall flavor.
Ground Ginger: Adds a zesty kick that lifts the pumpkin filling beautifully.
Ground Cloves: Just a hint intensifies the spiced notes and makes the cake unforgettable.
Yellow Cake Mix: Creates a fluffy, golden topping with minimal effort – cake mix magic in action!
Unsalted Butter, melted: Soaks into the cake mix to form a decadent, buttery crust on top.
Pecans (optional): Sprinkle on for a nutty crunch that pairs perfectly with the soft base.
Whipped Cream for serving: A cool, creamy companion that takes each bite over the top.

How to Make Pumpkin Pie Dump Cake

Step 1: Prepare Your Pan and Preheat

Start by heating your oven to 350°F and greasing a 9×13-inch baking dish. A little prep here ensures your Pumpkin Pie Dump Cake slides out easily later and bakes up with perfectly crisp edges.

Step 2: Mix the Pumpkin Base

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and velvety. This fragrant batter is the soul of your cake, packing all that signature pumpkin pie flavor.

Step 3: Layer in the Baking Dish

Pour the pumpkin mixture straight into your prepared pan. The beauty of Pumpkin Pie Dump Cake is how it layers itself into perfection, so no fancy spreading or swirling needed!

Step 4: Add the Cake Mix Topping

Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, aiming for a gentle, even layer. Resist the urge to stir – you want distinct layers for that classic “dump cake” finish.

Step 5: Drizzle the Butter and Add Pecans

Take that melted butter and drizzle it slowly over the surface, trying to moisten as much cake mix as possible. Add a sprinkle of chopped pecans if you like a nutty crunch in every bite.

Step 6: Bake to Perfection

Slide your pan into the oven and bake for 50 to 60 minutes, until the top is golden brown and the pumpkin layer is set but slightly jiggly in the center. Let the cake cool for at least 15 minutes for easier slicing and the best texture.

How to Serve Pumpkin Pie Dump Cake

Garnishes

This cake is absolutely dreamy with a cloud of fresh whipped cream on top. Try a sprinkle of extra cinnamon, a few toasted pecans, or even a drizzle of caramel sauce if you’re feeling indulgent. The right garnish not only adds flavor but makes each serving look irresistible.

Side Dishes

Serve your Pumpkin Pie Dump Cake with a hot cup of coffee, spiced chai, or mulled cider for the ultimate autumn vibes. If you’re planning a bigger spread, it pairs beautifully with vanilla ice cream or a simple fruit salad and makes a perfect finish to a hearty meal.

Creative Ways to Present

For a fun twist, try scooping the warm cake into parfait glasses, layering it with whipped cream for pumpkin pie dump cake parfaits. Or cut it into neat squares and dust with powdered sugar for a pretty dessert platter. Individual ramekins work, too, if you want personal portions for a dinner party.

Make Ahead and Storage

Storing Leftovers

Wrap the baking dish tightly with plastic wrap or transfer individual slices to airtight containers. Pumpkin Pie Dump Cake will stay fresh and tasty in the fridge for up to four days, making it a convenient treat for days when a sudden craving hits.

Freezing

If you want to save some for later, go ahead and freeze individual portions. Let the cake cool completely, wrap slices well, and freeze for up to three months. Thaw overnight in the refrigerator for the best texture and flavor when you’re ready to enjoy.

Reheating

To bring back a just-baked feel, pop individual pieces in the microwave for about 20–30 seconds, or warm larger portions in a 300°F oven for 10–15 minutes. Top with whipped cream just before serving, and your Pumpkin Pie Dump Cake will taste deliciously fresh.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade puree is well-drained and smooth for the creamiest texture. The flavor will be even more fresh and vibrant.

Do I have to use pecans?

Nope, the pecans are entirely optional. If you have nut allergies or simply prefer a smoother texture, you can easily skip them or substitute another nut like walnuts, or leave out nuts altogether.

Can I make Pumpkin Pie Dump Cake ahead of time?

Definitely. This cake is even better after chilling, as the flavors meld beautifully. Make it a day in advance, refrigerate, and garnish just before serving for the freshest presentation.

What other cake mixes work well?

Spice cake mix is a fantastic swap for extra warmth and spice. White cake mix and butter pecan cake mix also create tasty variations and play nicely with the pumpkin filling.

Is Pumpkin Pie Dump Cake gluten-free?

By default, this recipe uses regular cake mix which contains gluten. For a gluten-free version, substitute with your favorite gluten-free yellow cake mix to keep everything delicious and safe for all your guests.

Final Thoughts

If you’re searching for a dessert that’s easy enough for any day but special enough for holidays, Pumpkin Pie Dump Cake is about to become your go-to. Give it a try, share it with your family, and savor every spiced, buttery, crave-worthy bite. You’re going to love it!

Pumpkin Pie Dump Cake Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the comforting flavors of fall with this easy and delicious Pumpkin Pie Dump Cake. A simple dessert that combines the classic pumpkin pie filling with a buttery cake topping, creating a delightful treat perfect for any autumn occasion.

Ingredients

Scale

Pumpkin Filling:

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Cake Topping:

1 box (15.25 oz) yellow cake mix
1 cup unsalted butter, melted
1 cup chopped pecans (optional)

Serving:

Whipped cream for serving

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Instructions

Preheat oven to 350°F: Grease a 9×13-inch baking dish.
Prepare Pumpkin Filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and cloves until smooth. Pour mixture into prepared baking dish.
Add Cake Topping: Evenly sprinkle dry cake mix over the pumpkin filling. Drizzle melted butter evenly over the cake mix, then sprinkle with pecans if using.
Bake: Bake for 50–60 minutes, or until top is golden brown and filling is set.
Cool and Serve: Let cool for at least 15 minutes before serving. Serve warm or chilled with whipped cream.