If there’s one dessert that captures all the cozy flavors of fall with almost zero fuss, it’s Pumpkin Pie Dump Cake. Imagine a treat that combines the custardy, spiced wonder of pumpkin pie with the crumby, buttery magic of a cake—without breaking a sweat! This recipe is for anyone who wants a show-stopping dessert that’s wildly easy, unfussy, and destined to be the first dish to disappear on the holiday table.

Pumpkin Pie Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

The charm of Pumpkin Pie Dump Cake is its utter simplicity. Each ingredient is carefully chosen to bring out a specific flavor, texture, or hint of nostalgia—so don’t skip a thing if you want that classic combination of creamy, spiced pumpkin layered beneath golden, buttery cake.

Pumpkin purée: Delivers bold pumpkin flavor and that signature, creamy smoothness that anchors the dessert.
Evaporated milk: Adds richness and depth, giving the pumpkin layer its silky, pie-like texture.
Eggs: Help the custard set perfectly, creating a creamy but sturdy base.
Granulated sugar: Sweetens the pumpkin filling just enough to balance all the warm spices.
Pumpkin pie spice: Instantly infuses everything with cinnamonny, gingery, clove-laced autumn flavor.
Yellow cake mix: Forms the crisp, sweet, golden topping—think of it as the “crust” with extra personality.
Unsalted butter (melted): Ensures every bite of cake mix bakes up crunchy and wonderfully rich—don’t skimp!
Pecans (optional): Bring a toasty, nutty crunch for bonus texture and southern-cobblery vibes.
Whipped cream (optional): A dollop on top takes this dessert from homey to celebration-worthy in one swoop.

How to Make Pumpkin Pie Dump Cake

Step 1: Prep the Baking Dish

Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. Trust me, proper greasing means easy serving later—and zero sticky drama.

Step 2: Whisk Together the Pumpkin Layer

In a big bowl, whisk the pumpkin purée, evaporated milk, eggs, sugar, and pumpkin pie spice together until it’s totally smooth. You’re basically making a classic pumpkin pie filling—but without the rolling, chilling, and fuss.

Step 3: Pour and Level

Pour that beautifully spiced pumpkin mixture into your prepared pan. Use a spatula to gently spread it out so it covers every corner evenly.

Step 4: Sprinkle on the Cake Mix

Grab the dry yellow cake mix and sprinkle it right over the pumpkin layer. No stirring or mixing in! Just an even, complete dusting from edge to edge sets up the magic for Pumpkin Pie Dump Cake.

Step 5: Drizzle the Butter

Here’s where the transformation happens—pour the melted butter as evenly as possible over the cake mix layer. If you see any dry patches, aim for those! The butter melts and mingles, giving you that addictive, golden, crunchy topping.

Step 6: Add Pecans (Optional)

If you’re in the mood for some crunch, sprinkle chopped pecans right on top. They toast up in the oven, adding a nutty bite and a gorgeous look.

Step 7: Bake to Perfection

Bake for 50 to 60 minutes, until the top looks golden brown and the center is set—give the pan a gentle shake to check! Then let the Pumpkin Pie Dump Cake cool at least 30 minutes before you slice or scoop.

How to Serve Pumpkin Pie Dump Cake

Garnishes

A swirl of whipped cream is absolutely irresistible here, letting you play up the classic pumpkin pie side of things. Try a shower of additional pumpkin pie spice or a sprinkle of cinnamon for extra drama, or even a few extra toasted pecans for crunch and contrast.

Side Dishes

This cake is wonderful on its own, but for a true comfort-food feast, pair it with hot apple cider, a crisp scoop of vanilla ice cream, or a warm mug of chai. These sides amplify the fall flavors and turn a simple slice into a real event.

Creative Ways to Present

For potlucks or parties, scoop the Pumpkin Pie Dump Cake warm into small jars or ramekins for a portable, personalized twist. Or, chill, cut neat squares, and serve on a tiered dessert stand topped with a swirl of whipped cream for an elegant, yet approachable vibe.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Pie Dump Cake covered in the fridge, where it’ll easily stay delicious for up to four days. It actually sets up even better by the next day, making slicing and serving a breeze.

Freezing

You can freeze individual slices (or even the whole pan) of dump cake! Simply wrap tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator for best texture and flavor.

Reheating

If you love it warm, just pop individual portions in the microwave for 20 to 30 seconds. For a slightly crispier top, reheat in a 300°F (150°C) oven until just warmed through.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Make sure to roast, purée, and drain your fresh pumpkin well to match the texture and moisture content of canned pumpkin purée for the best results in your Pumpkin Pie Dump Cake.

What’s the best way to check if it’s done?

The top will be golden and the center mostly set—there should be only a slight jiggle in the middle. A butter knife inserted near the center should come out clean or with just a few moist crumbs.

Does Pumpkin Pie Dump Cake need to be refrigerated?

Yes, because it’s custard-based, keep it covered and chilled. This also helps all the flavors meld and the texture to set beautifully.

Can I use a different cake mix flavor?

Of course! Spice cake mix is a favorite for an extra punch of autumn spice, but white or even butter pecan cake mix would shine here, too. Each shift gives Pumpkin Pie Dump Cake a new twist!

Can I make it gluten-free?

Definitely! Swap in a gluten-free yellow or spice cake mix (there are some great brands out there), and you’re good to go—no other changes needed.

Final Thoughts

If you crave a dessert that delivers maximum autumn joy with minimum effort, treat yourself and everyone you love to a batch of Pumpkin Pie Dump Cake. It’s easy, soul-warming, and guarantees rave reviews with every bite—so go ahead, grab your dish and make some memories!

Pumpkin Pie Dump Cake Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of fall with this Pumpkin Pie Dump Cake recipe. A simple yet decadent dessert that combines the creamy goodness of pumpkin pie with the ease of a dump cake.

Ingredients

Scale

Pumpkin Filling:

1 (15 oz) can pumpkin purée
1 (12 oz) can evaporated milk
3 large eggs
1 cup granulated sugar
1 tablespoon pumpkin pie spice

Cake Layer:

1 box yellow cake mix
3/4 cup unsalted butter, melted
1/2 cup chopped pecans (optional)

Serving:

Whipped cream for serving (optional)

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix Pumpkin Filling: In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
Layer: Pour the pumpkin mixture into the prepared dish.
Add Cake Mix: Sprinkle the dry cake mix over the pumpkin layer.
Drizzle Butter: Drizzle melted butter over the cake mix, ensuring it covers the surface.
Add Pecans: Sprinkle chopped pecans on top if desired.
Bake: Bake for 50–60 minutes until golden and set.
Cool and Serve: Let cool for 30 minutes before serving. Enjoy warm or chilled with whipped cream.

Notes

This dessert is best served cooled but can also be enjoyed warm like a cobbler.
Try using spice cake mix for a more intense flavor or add extra spices before baking.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American