Description
This Pumpkin Pie Dump Cake is a quick and easy dessert that combines the rich flavors of pumpkin pie with the simplicity of a dump cake. With layers of creamy pumpkin filling, spiced cake mix, and buttery topping, it’s a perfect fall treat that’s baked to golden perfection and served warm with whipped cream or vanilla ice cream.
Ingredients
Scale
Pumpkin Layer
- 30 ounces pumpkin purée
- 12 ounces evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
Cake Topping
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup salted butter, melted
- 1 cup chopped walnuts or pecans (optional)
Serving
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix pumpkin filling: In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, granulated sugar, ground cinnamon, and pumpkin pie spice. Stir the mixture until smooth and pour it evenly into the prepared baking dish.
- Add cake mix layer: Evenly sprinkle the dry yellow cake mix over the pumpkin layer. For extra warmth in flavor, optionally sprinkle a little more pumpkin pie spice over the cake mix.
- Add butter and nuts: Melt the salted butter and pour it evenly over the cake mix layer to moisten it thoroughly. Alternatively, you can cut the butter into thin slices and distribute them evenly on top. Sprinkle the chopped walnuts or pecans over the cake if using.
- Bake the dump cake: Bake in the preheated oven for 1 hour or until the top is golden brown and the edges are set and firm to the touch.
- Cool and serve: Allow the cake to cool slightly before serving. Serve warm topped with whipped cream or vanilla ice cream and an optional light sprinkle of pumpkin spice for garnish.
Notes
- Using melted butter ensures even coverage and a moist cake topping, but sliced butter can provide a varied texture.
- Chopped nuts add crunch but can be omitted for nut-free versions.
- Letting the cake cool slightly before serving improves texture and makes it safer to eat.
- The dessert pairs beautifully with vanilla ice cream or whipped cream to balance the spiced pumpkin filling.
