This Pumpkin Pie Dump Cake brings together creamy, warmly spiced pumpkin filling and a buttery cake topping with very little fuss. It’s a cozy Thanksgiving dessert that’s easy to prepare ahead and share with a crowd.
Why You’ll Love This Pumpkin Pie Dump Cake
This dessert has the familiar flavors of pumpkin pie with a crisp, golden topping that makes each serving extra satisfying. The filling comes together in one bowl, and a boxed cake mix keeps prep simple. Serve it warm from the baking dish or chill it for a firmer, sliceable texture.
Pumpkin Pie Dump Cake Ingredients & Substitutions
- 1 can (15 ounces) pure pumpkin puree, not pumpkin pie filling
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 box (about 15.25 ounces) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans, optional
- Whipped cream, for serving, optional
For a slightly different flavor, use spice cake mix in place of yellow cake mix. Leave out the pecans for a nut-free topping, or use chopped walnuts instead.
Step-by-Step Instructions to Make Pumpkin Pie Dump Cake
1. Prepare the pan and oven
Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
2. Mix the pumpkin filling
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until smooth. Pour the mixture into the prepared baking dish.
3. Add the cake topping
Sprinkle the dry cake mix evenly over the pumpkin mixture. Drizzle the melted butter over the top, covering as much of the cake mix as possible. Scatter the pecans over the top if using. Avoid stirring the layers together.
4. Bake until golden
Bake for 55 to 65 minutes, until the topping is golden and the pumpkin filling is set around the edges. The center can have a slight jiggle. If you notice dry patches of cake mix partway through baking, carefully spoon a little melted butter from the edges over them.
5. Cool and serve
Let the cake cool for at least 30 minutes before serving so the filling can settle. Spoon into bowls and add whipped cream if you like.
Tips for Success
- Use pure pumpkin puree rather than pumpkin pie filling, which is already sweetened and spiced.
- Spread the dry cake mix in an even layer so the topping bakes consistently.
- Drizzle butter slowly across the surface to help moisten the cake mix. A few small dry spots are fine, but try to avoid large patches.
- Allow time for cooling before serving. The filling firms up as it rests.
- For clean portions, chill the cake after it has cooled completely and cut it cold.
Variations of Pumpkin Pie Dump Cake
- Extra crunchy: Add another 1/2 cup of chopped pecans or walnuts over the cake mix.
- More spice: Add 1/4 teaspoon ground cloves or use a pumpkin spice blend in place of the cinnamon, ginger, and nutmeg.
- Caramel finish: Drizzle caramel sauce over each serving just before serving.
- Individual portions: Bake the mixture in oven-safe ramekins, checking early since smaller portions may finish sooner.
Serving Suggestions: What to Pair with Pumpkin Pie Dump Cake
Serve a warm scoop with whipped cream or vanilla ice cream for a classic dessert plate. For a Thanksgiving spread, pair it with apple crisp, pecan pie, or a pot of coffee after dinner. The sweet, spiced filling also tastes lovely with a spoonful of plain yogurt for a less-rich topping.
Storage & Reheating Instructions
Cover leftovers and refrigerate within two hours. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave in short intervals, or warm a larger portion in a 300°F oven until heated through. You can also enjoy it cold. For longer storage, freeze tightly covered portions for up to 2 months and thaw overnight in the refrigerator before reheating.
Memories Made Around the Table
I love bringing a dessert like this to the table when everyone is ready for something comforting but I don’t want to spend the whole day baking. The pumpkin filling and golden topping make the kitchen smell like fall, and serving it straight from the dish keeps the mood relaxed. I always set out a bowl of whipped cream so everyone can finish their scoop just the way they like it.
FAQs
Can I make Pumpkin Pie Dump Cake ahead of time?
Yes. Bake it a day ahead, let it cool, then cover and refrigerate. Serve it chilled or reheat portions shortly before dessert.
How do I know when the cake is done?
The topping should be golden, and the filling should look set around the edges. A slight wobble in the center is normal, and the filling will firm as it cools.
Can I use pumpkin pie filling instead of pumpkin puree?
Pure pumpkin puree is best because the recipe already includes sugar and spices. Pumpkin pie filling is sweetened and seasoned, so swapping it in can make the dessert too sweet and change the flavor.
Can I leave out the pecans?
Absolutely. The cake bakes well without nuts, or you can replace them with chopped walnuts if you prefer.
Final Thoughts
Pumpkin Pie Dump Cake is a simple way to bring pumpkin pie flavors to a crowd without fussing over a crust. With its creamy filling and buttery topping, it’s a welcome addition to Thanksgiving dessert tables and cozy fall gatherings.
Pumpkin Pie Dump Cake
Equipment
- 1 9-by-13-inch baking dish
- 1 Large mixing bowl
- 1 Whisk
Ingredients
- 1 can pure pumpkin puree 15 ounces; not pumpkin pie filling
- 1 can evaporated milk 12 ounces
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 box yellow cake mix about 15.25 ounces
- 1 cup unsalted butter melted
- 1 cup chopped pecans optional
- whipped cream optional, for serving
Instructions
- Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until smooth. Pour the mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Drizzle the melted butter over the top, covering as much of the cake mix as possible. Scatter the pecans over the top if using. Avoid stirring the layers together.
- Bake for 55 to 65 minutes, until the topping is golden and the pumpkin filling is set around the edges. The center can have a slight jiggle. If you notice dry patches of cake mix partway through baking, carefully spoon a little melted butter from the edges over them.
- Let the cake cool for at least 30 minutes before serving so the filling can settle. Spoon into bowls and add whipped cream if you like.