Easy Pumpkin Pie Dump Cake Recipe Perfect for Fall
This Easy Pumpkin Pie Dump Cake combines creamy pumpkin pie filling with a buttery cake topping for a comforting fall dessert that’s simple to make and always a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish lightly with butter or cooking spray.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly with a spatula.
- Sprinkle the dry cake mix evenly over the pumpkin mixture without mixing the two layers.
- Drizzle the melted butter evenly over the cake mix. Use a butter knife or spoon to distribute it evenly.
- Top with chopped pecans if desired.
- Bake for 50-60 minutes, or until the top is golden brown and the pumpkin layer is set.
- Let the cake cool for at least 15 minutes before serving.
Notes
[‘Use pure pumpkin puree, not pumpkin pie filling.’, ‘Toast the pecans lightly for extra crunch.’, ‘Reduce melted butter by 2 tablespoons and replace with a drizzle of milk for a less buttery topping.’, ‘Allow the cake to cool for 15 minutes to let the pumpkin layer set properly.’, ‘Use room-temperature eggs for a smoother pumpkin mixture.’]
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Fat: 18
- Carbohydrates: 38
- Protein: 4
Keywords: Pumpkin Pie, Dump Cake, Fall Dessert, Easy Recipe, Thanksgiving Dessert