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Pumpkin Pie Dump Cake Recipe

Pumpkin Pie Dump Cake Recipe
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★★★★★

4.9 from 24 reviews

This easy and delicious Pumpkin Pie Dump Cake combines the rich flavors of pumpkin pie with the convenience of a dump cake. Featuring a spiced pumpkin filling topped with a buttery spice cake crust, it’s perfect for holiday gatherings or a cozy dessert any time of year. Ready in under an hour with minimal effort, this pumpkin pie dump cake is a crowd-pleaser that pairs wonderfully with whipped cream.

Ingredients

Scale

For the Pumpkin Filling

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

For the Topping

  • 1 box spice cake mix (about 18 oz)
  • 2 sticks (1 cup) unsalted butter, melted

Optional

  • Whipped cream for topping

Instructions

  1. Prepare the Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and ground cinnamon. Whisk together until the mixture is smooth and well combined.
  2. Pour into Baking Dish: Pour the pumpkin mixture evenly into a greased 9×13 inch baking dish, spreading it out smoothly.
  3. Add the Cake Mix: Evenly sprinkle the dry spice cake mix over the pumpkin filling. Do not stir; simply cover the pumpkin layer with the dry cake mix.
  4. Pour Melted Butter: Drizzle the melted butter evenly over the top of the cake mix layer. This will help the cake mix bake into a golden, crusty topping.
  5. Bake the Dump Cake: Preheat your oven to 350°F (175°C). Bake the cake uncovered for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  6. Cool and Serve: Allow the pumpkin pie dump cake to cool slightly before serving. Top with whipped cream if desired for an extra creamy touch.

Notes

  • Do not stir the cake mix into the pumpkin mixture once in the dish; the layering is what gives the dump cake its classic texture.
  • Use unsalted butter to control the salt level, or substitute with salted butter if preferred, adjusting sugar accordingly.
  • For a stronger spice flavor, consider adding 1/2 teaspoon ground ginger or nutmeg to the pumpkin filling.
  • Letting the cake cool for at least 15 minutes helps it set and makes serving easier.
  • This recipe can be made a day ahead and stored covered in the refrigerator; reheat gently before serving.

Nutrition

Keywords: pumpkin pie dump cake, easy pumpkin dessert, holiday dessert, dump cake recipe, pumpkin spice cake

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