This Pumpkin Pie Dump Cake is a super easy dessert that tastes just like fall! With creamy pumpkin filling and a sweet cake topping, it’s perfect for your gatherings.
Honestly, who doesn’t love a dessert that takes minimal effort? Just mix, pour, and bake! I love serving it warm with a scoop of ice cream—it’s a cozy treat! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works perfectly here. If you’re feeling adventurous, you can use homemade pumpkin puree. Just make sure to strain it well to avoid excess moisture.
Sweetened Condensed Milk: This adds richness and sweetness. For a lighter option, try using evaporated milk mixed with a bit of sugar, but it won’t be as sweet or creamy.
Yellow Cake Mix: A classic choice for this recipe, but you can swap it for spice cake mix for an extra flavor boost, or even a gluten-free cake mix if that’s your preference.
Butter: Unsalted butter is preferred, but you could use coconut oil or a dairy-free alternative to keep it dairy-free.
Nuts: I love adding pecans for a nice crunch! If you have allergies, you can leave them out or use seeds, like sunflower seeds, instead.
How Do I Make Sure My Dump Cake Turns Out Perfectly?
The beauty of this Pumpkin Pie Dump Cake is in its simplicity, but there are a few key tips to follow for the best results:
- Make sure to grease your baking dish well to prevent sticking.
- When mixing your pumpkin filling, whisk until it’s smooth—this helps everything blend well.
- Don’t mix the cake mix with the pumpkin! Just sprinkle it on top and pour the melted butter over it. This forms a delicious crust.
- Check for doneness by inserting a toothpick in the middle; it should come out mostly clean, with a few moist crumbs.
Allowing it to cool slightly before serving will help it set nicely. Enjoy it warm with whipped cream—a delightful treat for any occasion!
How to Make Pumpkin Pie Dump Cake
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box yellow cake mix (about 15.25 oz)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup chopped nuts (optional, pecans or walnuts work well)
- Whipped cream and caramel sauce for serving (optional)
How Much Time Will You Need?
This delightful Pumpkin Pie Dump Cake takes about 15 minutes to prepare and around 50-60 minutes to bake. Allow some extra time for it to cool a bit before serving, making the total time about 1 hour and 15 minutes. Perfect for a quick yet impressive dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, grease a 9×13-inch baking dish with butter or cooking spray to make sure nothing sticks.
2. Mix the Pumpkin Filling:
In a medium bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Whisk everything together until the mixture is smooth and well combined. This will be your delicious pumpkin filling!
3. Pour the Pumpkin Mixture:
Now, pour the pumpkin mixture evenly into the prepared baking dish. Spread it out so it’s nice and even across the bottom.
4. Add the Cake Mix:
Next, sprinkle the dry yellow cake mix evenly over the pumpkin layer. Don’t worry about mixing it in; just let it sit on top. This is what makes it a “dump cake” – super simple!
5. Drizzle with Butter:
Now, take your melted butter and drizzle it evenly over the cake mix layer. Again, don’t stir anything; let the butter soak in while baking to create a lovely, crispy topping.
6. Optional Nuts:
If you like a little crunch, sprinkle the chopped nuts on top of the buttered cake mix. This step is totally optional, but it adds a nice texture!
7. Bake the Cake:
Place the baking dish in the preheated oven and let it bake for 50 to 60 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out mostly clean.
8. Cool Down:
Once it’s out of the oven, let the cake cool slightly for about 10-15 minutes. This will make it easier to cut and serve!
9. Serve with Toppings:
Enjoy your Pumpkin Pie Dump Cake warm, topped with whipped cream and a drizzle of caramel sauce if you like. It’s a delicious way to celebrate fall!
This easy, comforting Pumpkin Pie Dump Cake combines spiced pumpkin custard with a buttery cake topping, making it a delightful dessert that everyone will love!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to cook and puree the pumpkin beforehand. Drain any excess moisture to ensure the texture remains right for the cake.
Can I Make This Dump Cake Gluten-Free?
Yes! Simply use a gluten-free yellow cake mix. The rest of the ingredients are naturally gluten-free, so your cake will be safe for those with gluten sensitivities!
How Can I Store Leftovers?
Leftover Pumpkin Pie Dump Cake can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven before serving to enjoy it warm again!
Can I Make This Recipe Vegan?
Yes, you can make it vegan by using a vegan pumpkin puree, a substitute for sweetened condensed milk (like coconut milk combined with sugar), and replacing eggs with flax eggs or applesauce! Make sure to also use a vegan cake mix.