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Easy Pumpkin Pie Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 12 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easy Pumpkin Pie Dump Cake is a delicious and simple fall dessert that combines the flavors of classic pumpkin pie with the convenience of a dump cake. Made with pumpkin puree, warm spices, a buttery cake topping, and crunchy nuts, it’s perfect for holiday gatherings or cozy nights in. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible treat.

Ingredients

Filling

  • 30 ounces pumpkin puree (850g)
  • 12 ounces evaporated milk (354mL)
  • 4 large eggs
  • 1½ cups granulated sugar (300g)
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice

Topping

  • 1 box yellow cake mix (13 to 15 ounces)
  • 1 cup salted butter (227g), melted or grated
  • 1 cup chopped walnuts or pecans

For Serving

  • Whipped cream
  • Vanilla ice cream

Instructions

  1. Preheat Oven. Preheat your oven to 350°F (175°C) and lightly grease or set aside a 9x13-inch baking dish to prepare for the dump cake assembly.
  2. Mix Pumpkin Filling. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and pumpkin pie spice until fully combined and smooth.
  3. Pour Filling. Pour the pumpkin mixture evenly into the prepared baking dish, creating a smooth base layer for the cake.
  4. Add Cake Mix. Evenly sprinkle the entire box of yellow cake mix over the top of the pumpkin mixture. Optionally, sprinkle a little extra pumpkin pie spice on top for enhanced flavor.
  5. Add Butter. Melt the salted butter and pour it evenly over the dry cake mix layer. For best results and even coverage, grate the cold butter and distribute the shreds evenly over the cake mix.
  6. Add Nuts. Evenly sprinkle the chopped walnuts or pecans over the buttered cake mix topping.
  7. Bake. Place the dish in the preheated oven and bake for 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Serve. Allow the cake to cool slightly before serving warm. Top with whipped cream and vanilla ice cream, plus a dash of pumpkin spice, for a perfect comforting dessert.

Notes

  • Grating cold butter over the cake mix provides the most even distribution and texture.
  • You can substitute pecans for walnuts if preferred or omit nuts for a nut-free version.
  • Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • Let the cake cool slightly after baking to set fully before serving.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.

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