When I want a cozy Thanksgiving dessert without the fuss of rolling out pie dough, I make this Pumpkin Pie Dump Cake. It has a warmly spiced pumpkin layer and a buttery cake topping that’s easy to prepare and lovely to share.
Why You’ll Love This Pumpkin Pie Dump Cake
This dessert brings the familiar flavor of pumpkin pie together with the ease of a cake mix. The pumpkin base bakes up soft and custardy, while the topping turns golden and crisp around the edges. It’s a dependable choice for Thanksgiving dessert ideas, potlucks, and relaxed fall gatherings.
Pumpkin Pie Dump Cake Ingredients & Substitutions
- 1 can (15 ounces) pumpkin puree, not pumpkin pie filling
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (about 15.25 ounces) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans, optional
For a slightly richer topping, use a butter pecan cake mix instead of yellow cake mix. If you don’t have pumpkin pie spice, use a blend of cinnamon, ginger, nutmeg, and a small pinch of cloves.
Step-by-Step Instructions to Make Pumpkin Pie Dump Cake
1. Prepare the baking dish
Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
2. Mix the pumpkin layer
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared dish.
3. Add the cake topping
Sprinkle the dry cake mix evenly over the pumpkin mixture. Drizzle the melted butter over the cake mix, aiming to moisten as much of the surface as possible. Scatter pecans over the top, if using.
4. Bake until golden
Bake for 50 to 60 minutes, until the topping is golden and the pumpkin layer is set around the edges. The center can still have a gentle wobble. Let the cake cool for at least 20 minutes before serving so the pumpkin layer can settle.
Tips for Success
- Use pumpkin puree rather than pumpkin pie filling, which is already sweetened and spiced.
- Spread the cake mix evenly so you don’t end up with thick, dry patches.
- Drizzle the butter slowly across the surface. A few small dry spots are fine, but try to cover most of the mix.
- Give the cake time to rest after baking. It will be easier to scoop once it has cooled slightly.
- Ovens and baking dishes vary, so begin checking near the 50-minute mark.
Variations of Pumpkin Pie Dump Cake
Try a spice cake mix for extra fall flavor, or use a butter pecan cake mix for a nutty topping. You can leave out the pecans for a simpler finish, or add chopped walnuts instead. For a little extra texture, sprinkle a handful of toffee bits over the top before baking.
Serving Suggestions: What to Pair with Pumpkin Pie Dump Cake
Serve it warm or at room temperature with whipped cream or a scoop of vanilla ice cream. For a Thanksgiving spread, pair it with apple crisp, pecan pie, or a pot of coffee after dinner. A small scoop makes a sweet finish after a generous holiday meal.
Storage & Reheating Instructions
Cover cooled leftovers and refrigerate for up to 4 days. To reheat an individual portion, warm it in the microwave in short intervals until heated through. For a larger amount, cover the baking dish with foil and warm it in a 300°F oven. You can also freeze portions in an airtight container for up to 2 months, then thaw them overnight in the refrigerator.
Memories Made Around the Table
I love bringing this cake to the table while it’s still a little warm, with a bowl of whipped cream nearby so everyone can add their own. The pumpkin aroma fills the kitchen, and the easy, scoopable servings make dessert feel relaxed even on a busy holiday. It’s the kind of sweet ending that encourages everyone to linger just a little longer.
FAQs
Can I make Pumpkin Pie Dump Cake ahead of time?
Yes. Bake it a day ahead, let it cool, cover it, and refrigerate. Reheat it gently before serving, or serve it chilled or at room temperature.
How do I know when the cake is done?
The topping should look golden, and the pumpkin layer should be set around the edges. A slight wobble in the center is normal, as the filling firms as it cools.
Can I use pumpkin pie filling instead of pumpkin puree?
Pumpkin puree is best for this recipe because the filling already contains sweetener and spices. Using pie filling may make the dessert overly sweet and change its texture.
Can I leave out the pecans?
Yes. The pecans are optional, and the cake will bake well without them. You can also replace them with chopped walnuts or leave the topping plain.
Final Thoughts
Pumpkin Pie Dump Cake is a simple, comforting dessert with all the cozy flavor I look forward to in fall. Keep it in mind when you need an easy Thanksgiving dessert that’s made for sharing.
Pumpkin Pie Dump Cake
Equipment
- 1 9-by-13-inch baking dish
- 1 Large mixing bowl
- 1 Whisk
Ingredients
- 1 can pumpkin puree 15 ounces; not pumpkin pie filling
- 1 can evaporated milk 12 ounces
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoon salt
- 1 box yellow cake mix about 15.25 ounces
- 0.75 cup unsalted butter melted
- 0.5 cup chopped pecans optional
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, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Drizzle the melted butter over the cake mix, aiming to moisten as much of the surface as possible. Scatter pecans over the top, if using.
- Bake for 50 to 60 minutes, until the topping is golden and the pumpkin layer is set around the edges. The center can still have a gentle wobble. Let the cake cool for at least 20 minutes before serving.