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Pumpkin Pie Dump Cake Recipe

Pumpkin Pie Dump Cake Recipe
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★★★★★

4.9 from 22 reviews

This Pumpkin Pie Dump Cake is a simple, comforting dessert that combines the rich, spicy flavors of pumpkin pie with the ease of a dump cake. With no crust to roll out and minimal prep, this recipe is perfect for the fall season or any time you crave a warm, spiced treat topped with buttery cake and finished with optional whipped cream.

Ingredients

Scale

Pumpkin Mixture

  • 1 (15oz) can pumpkin puree (not pumpkin pie mix)
  • 1 (12oz) can evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon

Cake Topping

  • 1 box (approx. 15.25oz) spice cake mix
  • 2 sticks (1 cup) unsalted butter, melted

Optional

  • Whipped cream for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the dump cake.
  2. Mix Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until well combined and smooth. This mixture forms the flavorful base of your pumpkin pie layer.
  3. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent the cake from sticking.
  4. Pour Filling: Pour the pumpkin mixture evenly into the prepared baking dish, spreading it out smoothly.
  5. Add Cake Mix: Sprinkle the entire dry spice cake mix evenly over the pumpkin filling. Do not stir; the cake layer will bake on top and create a delicious crust.
  6. Pour Butter: Drizzle the melted butter evenly over the dry cake mix to ensure it bakes into a moist, golden topping.
  7. Bake: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the cake layer comes out clean.
  8. Cool: Remove the cake from the oven and let it cool for at least 20 minutes; this helps the layers set and makes serving easier.
  9. Serve: Spoon the pumpkin pie dump cake into plates or bowls and optionally top with whipped cream for an extra creamy, festive touch.

Notes

  • Use canned pumpkin puree, not pumpkin pie mix, to ensure proper flavor and texture.
  • You can substitute butter with margarine if preferred, but butter has a richer flavor.
  • For added spice, consider adding a pinch of nutmeg or cloves to the pumpkin mixture.
  • This cake stores well in the refrigerator for up to 4 days; reheat slices gently before serving.
  • Leftover cake can be frozen for up to 1 month; thaw overnight in the refrigerator.

Nutrition

Keywords: Pumpkin Pie Dump Cake, Pumpkin Dessert, Easy Fall Dessert, Dump Cake Recipe, Spiced Cake

Find it online: https://zestywithzane.com/pumpkin-pie-dump-cake-recipe-2/