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–+ servings
Pumpkin Pie Cake (Pumpkin Dump Cake) 1

Pumpkin Pie Cake (Pumpkin Dump Cake)

This incredibly easy dessert captures all the warm, comforting flavors of traditional pumpkin pie without any of the fuss. Just dump the ingredients, bake, and enjoy a dessert that ranks among the top fall crowd-pleasers.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 375 kcal

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowl
  • Whisk

Ingredients
  

Pumpkin Layer

  • 15 oz pumpkin puree not pumpkin pie filling
  • 1 cup evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp salt

Cake Layer

  • 15.25 oz yellow cake mix 1 box
  • 1 cup chopped pecans or walnuts optional
  • 1 cup unsalted butter, melted 2 sticks

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
  • In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smoothly combined.
  • Pour the pumpkin mixture into your prepared baking dish, spreading it evenly with a spatula.
  • Sprinkle the dry cake mix evenly over the pumpkin layer, ensuring you cover the entire surface.
  • If using nuts, distribute them evenly over the cake mix layer.
  • Drizzle the melted butter evenly over the cake mix and nuts, trying to cover as much of the dry cake mix as possible.
  • Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
  • Allow the pumpkin dump cake to cool for at least 30 minutes before serving.

Notes

Room temperature eggs incorporate more easily and create a smoother texture—take them out of the refrigerator 20 minutes before mixing.
Some dry spots in the cake mix layer are okay—they create a delightful textural contrast in the finished dessert.
This dessert can be served warm or at room temperature with whipped cream, ice cream, or a drizzle of caramel sauce.
For a make-ahead option, prepare the pumpkin layer up to 24 hours in advance, refrigerate, then add the cake mix and butter just before baking.

Nutrition

Calories: 375kcalCarbohydrates: 45gProtein: 4gFat: 21gSaturated Fat: 11gCholesterol: 85mgSodium: 340mgFiber: 2gSugar: 28gVitamin A: 70IUCalcium: 8mgIron: 6mg
Keyword Pumpkin, Dump Cake, Pumpkin Pie Cake, Fall Dessert, Thanksgiving
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