This Pumpkin Pie Dump Cake is an easy treat that combines the cozy flavors of pumpkin pie with a cake-like topping. Just mix ingredients, pour, and bake—simple as pie!
You’ll love how the cake forms a delicious crust while the pumpkin filling bubbles underneath. It’s like having pumpkin pie without any fuss—perfect for busy days! 🎃🍰
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient for this recipe. If you want a fresher option, you can make your own from roasted pumpkin. Just ensure it’s pure pumpkin without any added spices.
Evaporated Milk: This adds creaminess to the filling. You can substitute it with heavy cream or whole milk, though the texture might vary slightly. For a dairy-free option, use coconut milk.
Spices: Ground cinnamon, ginger, and nutmeg give that classic pumpkin pie flavor. If you don’t have these spices, pumpkin pie spice is a great substitute since it often contains all these flavors in one mix.
Cake Mix: While a spiced cake mix is ideal, any yellow or vanilla cake mix can work. You can also make it from scratch using your favorite cake recipe. This gives you control over flavors and ingredients.
Butter: Unsalted butter is preferred for its rich flavor. If you’re looking for a dairy-free option, coconut oil or vegetable oil can serve as good substitutes.
How Do You Get the Cake to Rise and Set Properly?
The key to a great Dump Cake is layering and baking. Here’s how to ensure it sets perfectly:
- Mix the pumpkin filling very well to incorporate air, which helps it rise.
- Spread the pumpkin mixture evenly in the pan; this helps the cake mix cook uniformly.
- Don’t mix the cake mix and pumpkin—it creates that delicious layered effect!
- Check for doneness by inserting a toothpick; it should come out mostly clean with just a few moist crumbs.
- Let it cool a bit before serving; it will continue to set as it cools.
And don’t forget—adding whipped cream on top makes it even better!
How to Make Pumpkin Pie Dump Cake
Ingredients You’ll Need:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 box spice cake mix (about 15.25 oz)
- 1/2 cup (1 stick) unsalted butter, melted
- Whipped cream, for topping (optional)
How Much Time Will You Need?
This delicious Pumpkin Pie Dump Cake takes about 15 minutes to prepare and will need around 50-60 minutes to bake. It’s perfect for a cozy dessert any time of the year, especially during the fall!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a 9×13 inch baking dish and lightly grease it to prevent sticking.
2. Mix the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, nutmeg, and salt. Mix until everything is smooth and well combined, making sure there are no lumps.
3. Pour the Pumpkin Mixture:
Once your pumpkin mixture is ready, pour it into the prepared baking dish. Use a spatula to spread it out evenly, covering the bottom of the dish.
4. Add the Cake Mix:
Next, sprinkle the dry spice cake mix evenly over the pumpkin mixture. Remember, there’s no need to stir it! The layers will create a wonderful texture as it bakes.
5. Drizzle the Butter:
Now, take your melted butter and drizzle it evenly over the top of the cake mix. This adds richness and helps the top get that lovely golden brown color as it bakes.
6. Bake the Cake:
Place the baking dish in the preheated oven and bake for 50-60 minutes. When it’s done, the top should be golden brown, and you can test it by inserting a toothpick into the center—it should come out mostly clean with a few moist crumbs.
7. Cool and Serve:
Let the cake cool for a few minutes before serving. You can enjoy it warm or let it sit to reach room temperature. Top with whipped cream if you’d like for an extra treat!
This easy Pumpkin Pie Dump Cake is not just delicious—it’s a simple way to enjoy the flavors of fall any time you crave something comforting and sweet!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast it, scoop out the flesh, and puree it until smooth. This may alter the texture slightly, but it will still be delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through before serving.
Can I Make This Recipe Gluten-Free?
Absolutely! Just use a gluten-free spice cake mix instead of regular cake mix. The rest of the ingredients are naturally gluten-free!
What’s the Best Way to Serve Pumpkin Pie Dump Cake?
This cake is fantastic on its own, but serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream elevates the experience! You could also add chopped nuts for a nice crunch.
