This Pumpkin Pie Dump Cake is a fall favorite! With layers of pumpkin, spices, and a buttery cake topping, it’s warm, cozy, and oh-so-easy to make.
It’s the kind of dessert that makes your kitchen smell like a Thanksgiving celebration. I love having it with a scoop of vanilla ice cream on top—yummy! 🍦
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Make sure to grab canned pumpkin puree, not pumpkin pie filling, for the right sweetness. If you’re feeling adventurous, you can roast and puree fresh pumpkin instead.
Sweetened Condensed Milk: Essential for creaminess, it adds sweetness as well. If you’re looking for a dairy-free option, try using coconut milk or a creamy non-dairy alternative, though sweetness may need adjustment.
Yellow Cake Mix: This provides the cake topping, but if you’re gluten-free, you can find gluten-free yellow cake mixes at most grocery stores. A homemade mix can also work if you’re up for it!
Nuts: Chopped pecans or walnuts add a great crunch. If you prefer a nut-free version, you can skip this, or even use pumpkin seeds for a similar texture.
How Do I Get That Perfect Cake Layer on Top?
Creating the perfect cake layer on top is key to this dump cake’s success. Here’s a straightforward way to ensure you get that beautiful, golden layer:
- Mix your pumpkin layer thoroughly to combine the flavors well. Spread it evenly in your baking dish.
- When adding the cake mix, sprinkle it evenly across the pumpkin layer without mixing it in. This way, it creates a cake topping while baking.
- Pour melted butter over the dry cake mix evenly. This helps it bake into a delicious, crispy layer.
Remember to keep an eye on the bake time. Every oven is different, so a toothpick inserted in the center should come out with a few moist crumbs, not wet batter. Enjoy your baking!
Delicious Pumpkin Pie Dump Cake Recipe
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup chopped pecans or walnuts (optional)
- 1 cup (2 sticks) unsalted butter, melted
- Whipped cream, for serving
How Much Time Will You Need?
This delightful Pumpkin Pie Dump Cake takes about 15 minutes of prep time and 50 to 60 minutes to bake, making it an easy dessert option. After baking, let it cool slightly before serving warm, topped with whipped cream!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease or spray a 9×13-inch baking dish to ensure that your cake doesn’t stick.
2. Mix the Pumpkin Ingredients:
In a large mixing bowl, add the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, and salt. Use a whisk or spatula to mix everything until it’s smooth and fully combined.
3. Layer the Pumpkin Mixture:
Once your mixture is ready, pour it evenly into the greased baking dish, spreading it out so that it covers the bottom evenly.
4. Add the Cake Mix:
Next, sprinkle the dry yellow cake mix evenly over the pumpkin layer. It’s important not to stir this layer; just let it sit on top!
5. Sprinkle on Nuts (Optional):
If you like a little crunch, sprinkle the chopped pecans or walnuts evenly over the cake mix layer. This is entirely optional—feel free to leave them out if nuts aren’t your thing.
6. Drizzle the Butter:
Now, drizzle the melted butter evenly over the top. This will soak into the cake mix and create a deliciously crispy topping as it bakes.
7. Bake It Up:
Place the baking dish in the preheated oven and bake uncovered for 50–60 minutes. Keep an eye on it; you want the top to be golden brown, and a toothpick inserted in the center should come out mostly clean (a few moist crumbs are just fine).
8. Cool and Serve:
Once baked, remove it from the oven and let it cool slightly before serving. It’s best enjoyed warm with a generous dollop of whipped cream on top.
Enjoy this moist and flavorful Pumpkin Pie Dump Cake that tastes like pumpkin pie with a tender cake topping! It’s a perfect treat for any occasion, especially during the fall! 🍂🥧
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it, scoop out the flesh, and puree it until smooth. Just make sure to measure out 15 oz to match the canned version!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can warm it slightly in the microwave or enjoy it cold. It’s delicious either way!
Can I Make This Without Nuts?
Yes, you can easily skip the nuts if you have a nut allergy or simply prefer a nut-free dessert. The cake will still be delicious and have a wonderful texture without them!
Can I Use Alternative Sweeteners?
Yes! If you want to reduce sugar intake, you can try using a sugar substitute that measures cup-for-cup like Splenda or another preferred alternative. Just be aware that this may alter the cake’s flavor and texture slightly.
