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Pumpkin Pie Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 10 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 Pumpkin Pie Dump Cake is a simple, crowd-pleasing dessert perfect for fall gatherings. It combines the rich flavors of pumpkin pie spices with the ease of a dump cake, layering pumpkin puree and spiced custard mixture topped with a buttery yellow cake mix and crunchy nuts, baked to golden perfection. Serve warm with whipped cream or vanilla ice cream for a cozy treat.

Ingredients

Main Ingredients

  • 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 and Prepare: Preheat your oven to 350°F (175°C). Grease or set aside a 9x13-inch baking dish to ensure the cake doesn’t stick during baking.
  2. Mix Pumpkin Base: In a large mixing bowl, combine 30 ounces of pumpkin puree, 12 ounces evaporated milk, 4 large eggs, 1½ cups granulated sugar, 1 tablespoon vanilla extract, 2 teaspoons ground cinnamon, and 2 teaspoons pumpkin pie spice. Whisk together until smooth and fully blended.
  3. Pour Pumpkin Mixture: Pour this pumpkin custard mixture evenly into the prepared 9x13-inch baking dish.
  4. Add Cake Mix Topping: Evenly sprinkle one box (13 to 15 ounces) of yellow cake mix over the entire surface of the pumpkin mixture. Optionally, you can sprinkle a bit more pumpkin pie spice on top for enhanced flavor.
  5. Add Butter: Melt 1 cup of salted butter and carefully pour it evenly over the dry cake mix. Alternatively, grate cold butter or cut it into thin slices and distribute evenly for consistent coverage. Grating is recommended for the most uniform texture.
  6. Add Nuts: Spread 1 cup of chopped walnuts or pecans evenly over the top of the cake mixture to add crunch and flavor.
  7. Bake: Place the baking dish in the oven and bake at 350°F (175°C) for 1 hour, or until the top is golden brown and a toothpick inserted comes out mostly clean with a few moist crumbs.
  8. Serve: Allow the cake to cool slightly before serving. Best enjoyed warm topped with whipped cream and a scoop of vanilla ice cream, along with an optional dash of pumpkin spice.

Notes

  • Using grated cold butter instead of melted butter can provide a more evenly textured topping.
  • Ensure eggs are fully beaten into the pumpkin mixture to achieve a smooth custard layer.
  • The bake time may vary slightly depending on your oven; start checking at around 55 minutes.
  • This recipe serves approximately 18, making it perfect for large gatherings or potlucks.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.

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