Pumpkin Pie Dump Cake brings the cozy flavor of pumpkin pie together with a golden, buttery cake topping, all with very little prep. It’s an easy Thanksgiving dessert idea when you want something festive that can be made ahead and shared straight from the pan.
Why You’ll Love This Pumpkin Pie Dump Cake
This dessert layers smooth, warmly spiced pumpkin filling under a crisp, tender cake topping. There’s no crust to roll out, and the simple assembly makes it a relaxed choice for a busy holiday kitchen. Serve it warm or chilled, with a spoonful of whipped cream for a classic finish.
Pumpkin Pie Dump Cake Ingredients & Substitutions
- 1 can (15 ounces) pure 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 box (15.25 ounces) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans, optional
For a slightly deeper spice flavor, add 1/2 teaspoon ground cinnamon. You can leave out the pecans or replace them with chopped walnuts. A spice cake mix also works in place of yellow cake mix.
Step-by-Step Instructions to Make Pumpkin Pie Dump Cake
1. Prepare the pan and oven
Heat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.
2. Mix the pumpkin filling
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 50 to 60 minutes, until the top is golden and the pumpkin center is set around the edges with a slight wobble in the middle. Let the cake cool for at least 20 minutes before serving so the filling can settle.
Tips for Success
- Use pure pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.
- Spread the dry cake mix in an even layer for consistent coverage.
- Drizzle the butter slowly over the top. If a few dry spots remain, gently dab them with a little extra melted butter.
- Let the cake rest after baking. The pumpkin layer firms up as it cools, making it easier to serve.
Variations of Pumpkin Pie Dump Cake
Make it your own with a few simple changes. Add chopped walnuts or pecans for crunch, or sprinkle a little extra cinnamon over the top before baking. For a sweeter finish, serve each portion with caramel sauce. You can also use spice cake mix for an extra dose of fall spices.
Serving Suggestions: What to Pair with Pumpkin Pie Dump Cake
Serve this cake warm with whipped cream or a scoop of vanilla ice cream. It’s also lovely with coffee or tea after Thanksgiving dinner. For a dessert table, pair it with apple crisp or a simple fruit platter to balance the rich, spiced filling.
Storage & Reheating Instructions
Cover leftovers and refrigerate them for up to 4 days. Enjoy a chilled slice, or warm individual portions in the microwave for about 20 to 30 seconds. To reheat a larger portion, cover the baking dish loosely with foil and warm it in a 300°F oven until heated through.
Memories Made Around the Table
I love how a pan of pumpkin dessert can make the kitchen smell like fall before everyone has even taken their seats. At Thanksgiving, I set this cake out with a bowl of whipped cream and let everyone serve themselves. The crisp topping and soft pumpkin center make it the kind of easy dessert people remember and ask for again.
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 before bringing it to the table.
How do I know when the cake is done?
The top should look golden, and the pumpkin filling should be set around the edges. A slight wobble in the center is fine; it will firm up as it cools.
Can I make this without nuts?
Absolutely. The pecans are optional, so simply leave them out for a smooth, crunchy-free topping.
Can I freeze leftovers?
Yes. Once fully cooled, wrap individual portions well and freeze for up to 2 months. Thaw overnight in the refrigerator and warm gently before serving.
Final Thoughts
Pumpkin Pie Dump Cake is a low-fuss dessert with all the cozy flavors that belong on a fall table. Keep it simple with whipped cream, or dress it up with nuts and a drizzle of caramel. Either way, it’s a sweet addition to your Thanksgiving dessert spread.
Pumpkin Pie Dump Cake
Equipment
- 1 9-by-13-inch baking dish
- 1 Large bowl
- 1 Whisk
Ingredients
Pumpkin Filling
- 1 15-ounce can pure pumpkin puree not pumpkin pie filling
- 1 12-ounce can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoon salt
Topping
- 1 15.25-ounce box yellow cake mix
- 0.75 cup unsalted butter melted
- 0.5 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 you can. Scatter the pecans over the top, if using.
- Bake for 50 to 60 minutes, until the top is golden and the pumpkin center is set around the edges with a slight wobble in the middle. Let the cake cool for at least 20 minutes before serving so the filling can settle.