Pumpkin Pie Dump Cake Recipe

If you’re on the hunt for an incredibly easy yet deeply comforting dessert, look no further than this Pumpkin Pie Dump Cake. Combining the rich, warm flavors of pumpkin pie with the effortless charm of a dump cake, it creates a luscious, spiced treat that can be whipped up in no time. Whether you’re baking for a holiday gathering or just craving a cozy slice of autumn on a chilly evening, this Pumpkin Pie Dump Cake is a guaranteed crowd-pleaser that balances creamy pumpkin filling with a sweet, buttery cake topping beautifully.

Ingredients You’ll Need

Everything you need for this Pumpkin Pie Dump Cake comes together with simple pantry staples that transform into something truly special. Each ingredient plays a vital role in building perfect layers of flavor, texture, and that irresistible fall vibe.

• Pumpkin puree: The star of the show, offering a creamy, natural pumpkin flavor without added sugar or spices.
• Evaporated milk: Makes the filling silky and rich without overwhelming the pumpkin taste.
• Eggs: Essential for binding the filling and giving it structure for a perfect slice.
• Sugar: Balances the earthiness of pumpkin with just enough sweetness.
• Cinnamon: Adds a warm, inviting spice that pairs perfectly with pumpkin.
• Spice cake mix: Provides a flavorful, crunchy topping with hints of cinnamon, nutmeg, and cloves.
• Butter (melted): Ensures the cake topping bakes up golden and crispy for that classic dump cake texture.
• Whipped cream (optional): A light, creamy garnish that enhances every bite.

How to Make Pumpkin Pie Dump Cake

Step 1: Mix the Pumpkin Filling

Start by combining the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon in a large bowl. Whisk everything together until smooth and well blended. This mixture is the luscious, custard-like base that gives the cake all its rich, seasonal flavor.

Step 2: Pour and Dump

Pour the pumpkin filling evenly into the bottom of a greased 9×13 inch baking dish. Next, carefully sprinkle the spice cake mix evenly over the pumpkin layer. This “dumping” method couldn’t be easier and creates a beautiful contrast between creamy and cakey textures as it bakes.

Step 3: Add Butter

Drizzle the melted butter evenly over the top of the cake mix. This step is crucial because the butter melts into the dry cake mix, forming that signature golden crust that’s crispy on the outside and tender beneath.

Step 4: Bake to Perfection

Bake the dump cake in a preheated 350°F oven for about 55 to 60 minutes. You’re looking for the topping to be gorgeous and golden brown and the pumpkin filling set but still creamy. The aromas filling your kitchen by this point are pure autumn magic.

How to Serve Pumpkin Pie Dump Cake

Garnishes

While this Pumpkin Pie Dump Cake is delicious straight from the oven, a dollop of freshly whipped cream or a scoop of vanilla ice cream elevates it to another level of indulgence. For an extra touch, sprinkle a pinch of cinnamon or a few chopped pecans on top.

Side Dishes

This dessert pairs beautifully with a hot cup of coffee, chai tea, or a spiced latte for cozy autumn afternoons. If serving at a gathering, consider alongside fresh fruit or a light salad to balance the richness of the pumpkin pie dump cake.

Creative Ways to Present

For a fun twist, serve the cake in individual ramekins with whipped cream piped neatly on top and a cinnamon stick garnish. Another idea is layering it into clear glasses to showcase the contrasting layers—perfect for impressing guests without extra effort.

Make Ahead and Storage

Storing Leftovers

After enjoying your Pumpkin Pie Dump Cake, cover any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it just as comforting when enjoyed as the next-day treat.

Freezing

You can freeze this pumpkin pie dump cake by wrapping it securely in plastic wrap then in aluminum foil. For best taste and texture, enjoy within 2 months and thaw overnight in the refrigerator before reheating.

Reheating

Warm individual portions in the microwave for 20 to 30 seconds or reheat the entire dish in a 325°F oven, covered loosely with foil, for about 15 minutes. The cake’s topping crisps back up nicely with a quick broil for a minute or two at the end.

FAQs

Can I use canned pumpkin pie mix instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie mix already contains spices and sweeteners, which could throw off the flavor balance of your Pumpkin Pie Dump Cake. Using puree lets you control the spice and sweetness perfectly.

What type of spice cake mix works best?

Any spice cake mix with classic warm spices like cinnamon, nutmeg, and cloves works wonderfully. If you want a slightly less spicy cake, you could try yellow cake mix, but the spice mix complements the pumpkin flavor brilliantly.

Is it possible to make this gluten-free?

Yes! Look for a gluten-free spice cake mix and ensure your other ingredients like evaporated milk and pumpkin puree are gluten-free certified. This swap keeps the same delicious flavor and texture.

Can I make this Pumpkin Pie Dump Cake vegan?

To veganize this dessert, substitute the eggs with flax eggs or another egg replacement, use a non-dairy evaporated milk alternative, and swap butter for vegan margarine or coconut oil. The texture might differ slightly but it’s still a tasty treat.

What’s the best way to serve leftovers?

Leftover slices taste amazing cold or gently reheated—especially topped with whipped cream or ice cream. They also make great additions to breakfast the next day, paired with coffee or tea.

Final Thoughts

This Pumpkin Pie Dump Cake has quickly become one of my all-time favorite autumn desserts because it’s so easy to make while delivering waves of classic pumpkin spice goodness. Whether you’re new to dump cakes or a seasoned fan, this recipe invites you to embrace cozy, happy baking moments without any fuss. Trust me, once you try this Pumpkin Pie Dump Cake, it will be your go-to fall treat for years to come!

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