This easy pumpkin pie dump cake is made with boxed spice cake mix, a can of pumpkin and just a few other simple ingredients that the whole family will love.
From the recipe collection of Tara Ippolito
Pumpkin pie dump cake really is the perfect fall dessert. It’s a delicious cross between pumpkin pie and a spiced cinnamon cake. I’ve admitted many times that I am not a great baker. Any dessert that I make has to be easy and require very little effort and skill. This dessert is right up my alley.Dump cakes are the perfect option for someone like me.
It tastes like you spent all day in the kitchen, but really, they took no time at all to put together. Don't worry, this can be our little secret. This recipe has been made for everything from holidays like Christmas and Thanksgiving to casual cool weather desserts at home. Every time I make this dump cake recipe it’s a huge hit and people go crazy over it. It's nice to switch things up from traditional pumpkin pie, too.
Ingredients
Here is everything you'll need to make this delicious dump cake. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Pumpkin Purée
- Eggs
- Sugar
- Evaporated Milk
- Boxed Spice Cake Mix
- Butter
- Chopped Pecans
How To Make It
Heres how to make this incredible dessert. You can find the full ingredients list along with measurements and instructions on the recipe card below.
Preheat the oven to 350 degrees.
1. First, in a large bowl, add the pumpkin puree, eggs, sugar and evaporated milk. Using a hand mixer, mix everything together until it’s evenly combined. Add the mixture to a greased 9x13" baking dish.
Then, sprinkle the top evenly with the spiced cake mix and top with evenly distributed pats of butter. Sprinkle chopped pecans on top. Place it into the center rack of the oven for about 50 minutes. Let it cool for 10 minutes and serve warm. Enjoy!
Do I Have To Use Spiced Cake Mix?
No, you dont. You can use either White or yellow cake mix. I would recommend adding some ground cinnamon to it for some extra flavor.
Can I Use Pumpkin Pie Filling?
No, canned pumpkin pie filling would not work here because its already sweetend and contianes spices. Use canned pumpkin puree, pure pumpkin or 100% pumpkin.
Storage
Let the cake cool completely and place it into a food safe air tight container. It will last in the refrigerator for up to three days.
Pumpkin Pie Dump Cake Recipe
Ingredients
- 29 Oz Can Pumpkin Puree
- 12 Oz Can Evaporated Milk
- 3 Eggs
- 1 Cup Sugar
- 1 Box Spice Cake Mix
- 2 Sticks Butter, sliced into thin pats
- 1 Cup Pecans, chopped
Instructions
- Preheat the oven to 350 degrees
- In a large bowl, add the pumpkin puree, eggs, sugar and evaporated milk and using a hand mixer, mix everything together until it's evenly combined.
- Add the mixture to a greased 9 x 13" baking dish.
- Then evenly distribute the cake mix on top of the pumpkin mixture.
- Place the pats of butter side by side on top of the cake mix then sprinkle with the chopped pecans.
- Now bake it in the oven for 50 minutes. Let it cool slightly and enjoy.
Video
Other Easy Dump Cake Recipes
If you like super easy to make dump cake recipes like this one, you have to try this Peach Cobbler Dump Cake, Caramel Apple Dump Cake & Chocolate Cherry Dump Cake.
Al Dente Diva says
So happy to hear that you enjoyed it ?
Anonymous says
Thanks for the great recipe. I'm watching my sugar intake so I cut the sugar and butter by half and added some pumpkin spice and cinnamon to the pumpkin puree. It turned out great.
Anonymous says
Do you refrigerate leftovers?