Pumpkin Pie Dump Cake
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.
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.
Notes
Use pure pumpkin puree, not pumpkin pie filling. For a variation, use spice cake mix instead of yellow cake mix, omit the pecans, or replace them with chopped walnuts. Cover leftovers and refrigerate within two hours for up to 4 days. Reheat individual portions in the microwave or warm a larger portion in a 300°F oven. Freeze tightly covered portions for up to 2 months and thaw overnight in the refrigerator.